How To Make Cauliflower, Leek & Cheddar Pie with Mustard & Thyme Pastry
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 1 medium cauliflower, cut into florets
- 2 leeks, sliced
- 200g cheddar cheese, grated
- 2 eggs
- 1 tbsp Dijon mustard
- 2 tsp fresh thyme leaves
- 250g plain flour
- 125g cold unsalted butter, cubed
- 1/2 tsp salt
- 5-6 tbsp cold water
Instructions
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Preheat your oven to 200°C (180°C for fan ovens).
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Steam or boil the cauliflower florets until tender. Drain and set aside.
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In a large pan, sauté the sliced leeks until soft. Remove from heat and set aside.
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In a bowl, whisk together the eggs, Dijon mustard, and fresh thyme leaves. Stir in the sautéed leeks and grated cheddar cheese.
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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.
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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.
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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.
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Spread the cauliflower evenly over the pastry, then pour the cheese and leek mixture on top.
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Bake in the preheated oven for 35-40 minutes, or until the pastry is golden and the filling is set.
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Allow the pie to cool for a few minutes before serving. Enjoy!
Nutrition
- Calories : 450kcal
- Total Fat : 25g
- Saturated Fat : 15g
- Cholesterol : 185mg
- Sodium : 620mg
- Total Carbohydrates : 42g
- Dietary Fiber : 4g
- Sugar : 3g
- Protein : 15g
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