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.