Name: Roasted cauliflower and hazelnut cheese pies
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4
Ingredients: 1 small cauliflower, separated into florets, thinly sliced; 2 1/2 tablespoon extra virgin olive oil; 1/2 teaspoon ground cumin; 1/3 cup (45g) roasted hazelnuts, skins removed; 1 garlic clove; 1 teaspoon thyme leaves, plus 1 teaspoon extra; 2 sheets frozen shortcrust pastry, thawed; 80 gram thinly sliced mature cheddar cheese; 1 egg yolk, lightly beaten

Roasted cauliflower and hazelnut cheese pies

Skip to Recipe

Serves 4

Prep

30M

Cook

40M

Total

1H 10M

Ingredients

1 small cauliflower, separated into florets, thinly sliced

2 1/2 tablespoon extra virgin olive oil

1/2 teaspoon ground cumin

1/3 cup (45g) roasted hazelnuts, skins removed

1 garlic clove

1 teaspoon thyme leaves, plus 1 teaspoon extra

2 sheets frozen shortcrust pastry, thawed

80 gram thinly sliced mature cheddar cheese

1 egg yolk, lightly beaten

Method

1.Preheat oven to 190°C. Line a baking tray with baking paper. Combine cauliflower, 1 tablespoon of olive oil and cumin in a bowl. Toss to coat and season to taste. Spread on baking tray and roast for 5 minutes, toss, then cook for another 5-6 minutes, until golden. Set aside to cool.

2.Meanwhile, combine hazelnuts and garlic in a food processor. With machine running, add remaining oil, until mixture is finely chopped. Add thyme and season to taste. Pulse briefly to combine.

3.Cut eight 12cm circles from pastry sheets. Lay four on prepared trays. Spread 3 teaspoons of hazelnut mixture on each round, leaving a 1cm border. Top with cauliflower and cheese. Sprinkle with extra thyme.

4.Combine egg yolk in a bowl with 2 teaspoons water and whisk to combine. Brush edges of pastry with egg wash. Top with remaining pastry circles and press edges with a fork. Brush tops with egg wash and chill for 30 minutes. Bake pies for 30 minutes, until golden. Serve warm or at room temperature.

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