Cauliflower Cheese & Thyme Pies
- ½ head large cauliflower, cut into bite-sized florets
- 40g butter
- 1 clove garlic, crushed
- 1 tbsp thyme (fresh or dried)
- 40g flour
- 1 tsp mustard powder (or 1 tsp *mustard)
- 400ml full fat milk
- 100g cheddar or tasty cheese, grated
- 2 sheets savoury short pastry
- 1 sheet flakey pastry
- Extra, grated cheese
- 1 egg, lightly beaten
- Garnish : extra dried thyme
Drop the cauliflower florets in lightly salted, boiling water and cook until just tender. Drain and set aside to cool.
Lightly grease, 1 large pie tin or 4 smaller pie cases. Preheat your oven to 200C (or check the temperature on your pastry packet).
Pop the butter, garlic and half the thyme in a large pan over medium heat. Stir until bubbling and fragrant.
Sprinkle in the flour and mustard powder (IF YOU’RE USING *MUSTARD PASTE ADD WITH THE CHEESE).
Cook stirring until blended and lifting off the base of the saucepan, about 1 minute.
Remove from the heat and drizzle in the milk, gradually a little at a time, whisk and stir well between each addition. Place back over a medium heat and stir until you have a thick sauce.
Take off the heat, add the cheese (*Mustard Paste), cooked cauliflower and remaining thyme. Stir well, taste and season. Cool to room temperature before filling your pies.