Cauliflower Cheese & Thyme Pies

Gooey, oozy, cheesy goodness. Oh did I say vegetarian too?

Prep Time: 15 mins

Cook time: 25 mins

Serves: 4


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 200 (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.

Cheesey cauliflower goodness.


Savoury Pastry : cut and fit to the bottom of you pie case.  Add spoonfuls of cauliflower cheese then sprinkle with the remaining cheese.  Top and seal with the flaky pastry and paint with the beaten egg.  I like to sprinkle mine with a little extra thyme.

Bake for 20 – 25 minutes, or until the pastry is crispy and golden and the pie is oozy and gorgeous.

Serve : Straight out of the oven and it your mouth.  With a tossed salad, or with garlic mash and onion gravy.

Jax Says : this recipe is equally delicious using broccoli or leek and potato.