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Cauliflower cheese, leek and spring greens pie recipe

19 ratings

If you love cauliflower cheese, you're going to love this comforting pie, which makes a nice change to your usual Sunday roast. The filling is bolstered with leeks and spring greens for extra veg – you could serve it with a side salad or some potatoes for a hearty meal. See method

Serves 8
Takes 2 hrs plus chilling
549 calories / serving
Freezable
Vegetarian

Ingredients

220g strong white bread flour, plus extra for dusting
½ tsp fine salt
220g cold baking spread

For the filling

1 cauliflower (about 750g), broken into small florets
4 garlic cloves, unpeeled
2 tbsp olive oil
50g baking spread
50g plain flour
700ml milk
120g mature Cheddar, grated
25g pecorino, finely grated
½ tsp cayenne pepper
1 large leek, finely sliced
5g fresh thyme leaves
150g sliced spring greens
1 egg, lightly beaten
green salad (optional)

If you haven't got any white bread, try using brown instead

Each serving contains

Energy
2285kj
549kcal 27%
Fat
37g 52%
Saturates
11g 57%
Sugars
9g 10%
Salt
1.4g 24%

of the reference intake
Carbohydrate 36.3g Protein 16.3g Fibre 4.5g

Method

Rub together the flour, salt and baking spread, making sure chunks of the spread remain. Add 100ml ice-cold water, mixing to bring everything together into a rough dough (gradually add more water if needed). Put in a freezer bag, then chill for 20 mins.
Preheat the oven to gas 6, 200°C, fan 180°C. Add the cauliflower and garlic to a baking tray, drizzle with 1 tbsp oil and season; toss to coat. Bake for 20-25 mins until tender and lightly golden. Squeeze the garlic cloves from their skins, mash to a purée and set aside.
Meanwhile, gently knead the pastry on a lightly fl oured surface to form a smooth rectangle. Roll out to about 20 x 50cm, keeping the edges straight. Brush off any excess flour, then fold the top third of the pastry down and the bottom third up and over to create a block. Turn 90°, then roll and fold again. Chill for 30 mins.
Melt the baking spread in a saucepan over a medium heat, then add the flour and stir until a paste forms. Gradually add the milk, stirring well after each addition, until combined and thick. Remove from the heat, then stir in the roasted garlic, Cheddar, pecorino and cayenne.
Heat the remaining 1 tbsp oil in a frying pan over a medium-high heat, then cook the leek, thyme and spring greens for 10 mins or until soft. Remove from the heat and stir into the cheese sauce along with the roasted cauliflower.
On a lightly floured surface, cut the pastry into 2 pieces at a ratio of 60:40. Roll out the smaller piece to 30 x 40cm and put on a lined baking sheet. Spoon on the pie filling, leaving a 2cm border. Brush the border with beaten egg.
Roll out the large piece to 35 x 45cm, then carefully drape over the filling. Press down along the borders, then roll or twist them to seal. Brush all over with egg, then bake for 50 mins or until golden and crisp, covering with foil if it starts to brown too quickly. Serve with a green salad, if you like.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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