We love this cauliflower cheese pie, its a few of our favourite things together in one.
I make it a few times a month, sometimes with different pastry.
We often adapt it and add mustard, or different cheese, but this was the last one we enjoyed.
The scored pattern makes it look really pretty. This one i made like a pithivier.

I egg wash the pastry and score the pattern on it first before placing it on top.
Be sure to not score too deeply, you can use cookie cutters to make the patterns.
Roasting the cauliflower rather than boiling it gives its so much flavour.
I used cheddar and Stilton blue cheese, but we love it with just cheddar, or Gruyere.
I prefer to use a block of puff pastry and roll it out myself for this pie, the ready rolled pastry can be too thin.

I love how the pattern looks once bakes, it makes it seem extra special.

If you need to make it for slightly longer than 50 minutes then just cover it with foil so it doesn’t burn.

Cauliflower cheese pie

• 2 blocks of puff pastry 
• 1 large or two small cauliflower broken into florets (roasted to make 375g) 
• 1 large leek thinly sliced
• 1 large garlic clove or 2 small thinly sliced
• Bunch of thyme
• Salt and black pepper 
• 2 tbsp butter 
• 2 tbsp cornflour
• 300ml double cream
• 150-185ml whole milk 
• 65g mature cheddar 
• 50g stilton 
• Salt and black pepper

(You can add more cheese if you wish) 

Preheat the oven to 180c 

Cut the cauliflower into florets, spread out on a baking tray and drizzle over some oil. Season with salt and pepper and the leaves of a few sprigs of thyme.

Roast for 25-30 minutes until starting to colour and tender.

In a deep sided frying pan add some oil and saute the leek and garlic with a sprinkle of salt and the leaves from two more sprigs of thyme until the leek has softened. 

Remove from the pan. 

In the same pan add the butter and melt. 

Once melted whisk in the flour so you have a thick paste then slowly add the cream while mixing continuously. 

Then Add the milk slowly and mix. I add 150ml first and a little more if needed. 

Add grated cheddar and mix over the heat until you have a thick Sauce. 

Season with salt and lots of freshly ground black pepper. Remove from the heat. Then mix in the leek, and roasted cauliflower and Stilton. Taste and add more cheese if you wish. 

Let cool. (I made this in advance)

On a floured surface roll out one block of the puff pastry. Place on some baking paper and then place the filling in a circle in the center. Roll out the second piece of puff pastry then brush on some beaten egg for the egg wash and score a pattern. Egg wash around the filling and gently transfer the top layer on and press down. You can store the pattern once the top layer on it you prefer. Cut off excess pastry. I then scored some more pattern around the edge.

Place in fridge for 10 minutes while you reheat there oven to 180c bake for approx 45-50 minutes or until golden. 

I love making savoury pies and tarts, and most of the ones i make are vegetarian, they are a great way to hero seasonal ingredients.

This beetroot and sweet potato one is a real show stopper. If you love cheese here is a great easy appetizer to share at your next gathering.