Truffled Cauliflower Cheese Pie Recipe

Ingredients

300g leeks
1 onion
2 cauliflowers, approximately 1 kg in total
100g butter
750ml full cream milk
A handful of thyme
1 bay leaf
400g truffle cheddar
2 tbsp cornflour
2 tbsp wholegrain mustard
300g all butter shortcrust pastry
1 egg

Prep: 40 mins | Cook: 1 hr-1 hr 10 mins

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Method

1. Trim the leeks and rinse out any grit. Finely slice them. Peel and thinly slice the onion. Pull the leaves from the cauliflower and discard any tatty ones. Finely shred the leaves. Set the whole cauliflower aside. Fill and boil your kettle.

2. Place a large, deep frying pan or casserole dish on a medium heat. Add 100g butter. Melt the butter, then add the leeks, onion and cauliflower leaves. Fry for 20-25 mins, stirring regularly, till the veg are soft. If the veg are ready while you’re still preparing the rest of the pie, turn the heat off and set aside.

3. While the veg cook, begin to make your white sauce. Pour 750ml milk into a large pan and drop in the thyme sprigs and 1 bay leaf. Add a pinch of salt and pepper. Place the pan on a medium heat and warm till it just starts to bubble. Don’t let the milk boil. Let it simmer for 10 mins, then turn off the heat, popping a lid on the pan to keep warm.

4. Preheat your oven to 200°C/Fan 180°C/Gas 6. Break the cauliflower into large florets, chopping the stalk to match. Remove the truffle cheddar wheels from their wax wrapping and coarsely grate them.

5. Pour the thyme and bay-infused milk through a sieve into a jug. Discard the bay and thyme.

6. Sprinkle the cornflour into the pan with the cooked leeks and onion. Stir for 1 min.

7. Slowly pour the milk into the pan, stirring as you add it, till well combined. Add 2 tbsp wholegrain mustard. Bring back up to a gentle bubble, then add the cauliflower. Pop on a lid, and cook gently for 5 mins, stirring once or twice.

8. Remove the pastry from the fridge 5-10 mins before you want to roll it out. Lightly dust your work surface with a little flour. Roll it into a large circle or rectangle that will just cover a large, oven-proof dish.

9. When the cauliflower has cooked for 5 mins, add all but a small handful of the grated truffle cheddar to the pan. Gently stir. Taste the sauce and add more salt or pepper, if you think it needs it. Carefully transfer your cauliflower cheese mix into your chosen oven-proof dish.

10. Place your pastry on top of the cauliflower cheese to cover it. Crack 1 egg into a bowl and beat. Brush the pastry with the beaten egg, then sprinkle over the remaining truffle cheddar.

11. Slide the pie into the oven and bake for 30-40 mins till the pastry is golden and the cheesy filling is bubbling around the edges.

12. Remove the pie from the oven and leave to stand for 5 mins before serving. Serve with extra mustard on the side.

13. Love Your Leftovers
The pie will keep for up to 3 days in the fridge, or you can divide it into individual portions and transfer them to tubs. Freeze for up to 3 months. You can reheat the pie in the oven, loosely covered with foil, or in the microwave. Defrost overnight before reheating.