Your kids will be eating vegetables without complaint with this deliciously simple weekday suitable dish.

Preparation Time: 20 Minutes

Cooking Time: 20 Minutes

Serves: 4


  • 1 broccoli head, florets torn off
  • ¼ cup (60 ml) olive oil
  • 1 red onion, chopped
  • 2 garlic cloves, chopped
  • ¼ cup (35 g) plain flour
  • 1 tbsp mustard
  • 1½ cups (375 ml) milk of choice
  • 2 cups (240 g) grated cheddar
  • 2 tbsp chopped parsley
  • 1 generous pinch sea salt
  • 1 generous pinch freshly ground black pepper
  • 1 sheet frozen puff pastry, thawed
  • 1 egg yolk, lightly beaten
  • 1 tbsp sesame seeds


  1. Preheat the oven to 200°C.
  2. Steam broccoli florets until just tender.
  3. Heat the olive oil in an ovenproof frying pan over medium heat. Cook the onion and garlic, stirring often, for 2–3 minutes or until tender.
  4. Stir in the flour and mustard and cook, stirring constantly, for 1 minute. Gradually add the milk, stirring constantly until the sauce boils and thickens. Reduce heat to medium–low and simmer for 3 minutes. Stir in the cheese until melted and season with parsley, salt and pepper.
  5. Add the broccoli and stir to combine.
  6. Place the puff pastry over the pan and trim the pastry around the edges, leaving a 1-cm overhang. Pierce the centre of the pastry lid to let steam escape.
  7. Brush with egg yolk and sprinkle with sesame seeds.
  8. Bake for 15–20 minutes or until golden and puffed.
  9. Cool slightly.
  10. Eat.

Hate broccoli? Grab a bag of spinach instead and throw it into the sauce to make sure you get your daily greens.

 Food Hacker by Rosie Mansfieldpublished by Penguin Random House on 2 July 2018, RRP $29.99

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