Cauliflower, Leek & Cheddar Pie with Thyme Pastry

Name: Cauliflower, Leek & Cheddar Pie with Thyme Pastry
Prep time: 40 min
Cook time: 60 min
Total time: 100 min
Yield: 8
Ingredients: 500 g plain flour; 250 g cold butter, cut into cubes; 1.5 tbsp English mustard; 1 tbsp thyme leaves; 3 large eggs; 1 small to medium cauliflower; 1 tbsp olive oil; 2 medium leeks sliced; 400 g mature cheddar, grated

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.

Servings8 Portions

Prep Time40 Mins

Cook Time60 Mins

Difficulty

Intermediate

Ingredients

plain flour
500 g
cold butter, cut into cubes
250 g
English mustard
1.5 tbsp
thyme leaves
1 tbsp
large eggs
3
small to medium cauliflower
1
olive oil
1 tbsp
medium leeks sliced
2
mature cheddar, grated
400 g

Step-by-Step Instructions

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.