Cauliflower, Leek & Cheddar Pie with Mustard & Thyme Pastry Recipe

Preheat your oven to 200°C (180°C for fan ovens).

Steam or boil the cauliflower florets until tender. Drain and set aside.

In a large pan, sauté the sliced leeks until soft. Remove from heat and set aside.

In a bowl, whisk together the eggs, Dijon mustard, and fresh thyme leaves. Stir in the sautéed leeks and grated cheddar cheese.

In a separate bowl, mix together the flour and salt. Add the cold cubed butter and rub it into the flour using your fingertips until the mixture resembles breadcrumbs.

Gradually add the cold water, a tablespoon at a time, to bring the pastry together. Once the dough forms, shape it into a ball and wrap in cling film. Chill in the fridge for 15 minutes.

Roll out the pastry on a lightly floured surface to fit a 9-inch pie dish. Place the pastry in the dish, pressing it into the edges.

Spread the cauliflower evenly over the pastry, then pour the cheese and leek mixture on top.

Bake in the preheated oven for 35-40 minutes, or until the pastry is golden and the filling is set.

Allow the pie to cool for a few minutes before serving. Enjoy!