
A comforting vegetarian masterpiece featuring tender cauliflower and sautéed leeks in a rich cheddar filling, all encased in a unique mustard and thyme-infused crust. This hearty pie is the ultimate cold-weather comfort food, perfect for a Sunday roast or a festive gathering.
Prepare the savory pastry by combining the plain flour, cubed butter, English mustard, and thyme leaves in a food processor. Pulse until the mixture looks like fine breadcrumbs. Gradually add 4–6 tablespoons of cold water, pulsing until the dough just comes together into a ball. Wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes.
Prepare the filling by breaking the cauliflower into small, bite-sized florets and chopping the stalk into 2cm pieces. Steam the cauliflower over a pan of simmering water for 8–10 minutes until the stalks are just tender but still firm. Remove from the heat and spread on a plate to steam-dry and cool completely.
Heat the olive oil in a frying pan over low heat. Add the sliced leeks and a pinch of salt, cooking for about 10 minutes until softened. If the leeks begin to brown, add a splash of water and continue cooking until the liquid has evaporated. Set aside to cool.
Preheat your oven to 200°C (180°C fan/gas 6). Divide the chilled pastry, setting aside one-third for the lid. On a floured surface, roll out the larger portion to a circle big enough to line a 25cm wide, 7cm deep pie dish. Carefully line the dish with the pastry.
In a large bowl, whisk the eggs with salt and pepper. Reserve a small amount of the beaten egg for glazing. Fold the grated cheddar, cooled cauliflower, and leeks into the remaining egg mixture. Pour the filling into the pastry-lined dish. Roll out the remaining pastry to cover the pie, sealing the edges with the reserved egg. Crimp the edges to secure, trim any excess, and chill the assembled pie for another 20 minutes.
Brush the top of the pie with the remaining beaten egg. Bake for 45 minutes until the pastry is crisp and deep golden brown. Let the pie stand for 10 minutes before slicing. Serve warm, ideally with roast potatoes and seasonal greens.
Don't throw away the cauliflower leaves! Toss them in a little oil and salt, then roast them until crisp to serve as a crunchy side. For the best pastry texture, ensure your butter and water are ice-cold before starting.




