RECIPE
CAULIFLOWER CHEESE PITHIVIER
Serves: 4
Prep time: 40 minutes
Cook time: 40 minutes
INGREDIENTS
- 2 packs full butter ready rolled puff pastry
- 1 tbsp vegetable oil
- 2 leeks, sliced
- 1 small cauliflower
- 1 clove garlic, crushed
- 1 pack cooked peeled chestnuts, diced
- ½ tsp thyme
-
1 egg, beaten
FOR THE CHEESE SAUCE
- 25g butter
- 25g plain flour
- 250ml milk
- ½ tsp English mustard
- 125g grated mature Cheddar
- 60g grated Parmesan
- 1 tsp truffle oil
- Dash of tabasco
METHOD
- Pre-heat oven to 200°C fan. Unroll the pastry and cut out 2 discs. Make one slightly larger than the other.
- Cook the leeks in the oil with the garlic, thyme and season. Add the diced chestnuts.
- Cook the whole cauliflower in salted water until tender, then cool.
- For the cheese sauce, melt the butter in a pan and then add the flour. Add the milk a little at a time and whisk until smooth with no lumps. Add the mustard, tabasco, 100g Cheddar cheese, 50g Parmesan and the truffle oil. Leave to cool a little.
- Pour the sauce over the cold cauliflower until it has an even thick layer and sprinkle with the remaining cheese.
- To assemble the pithivier, place the smaller puff pastry disk onto a parchment lined baking tray. Add the leeks mixture to the puff pastry, leave a 2cm edge. Sit the cheesy cooked cauliflower on top of the leeks then brush the edge of the pastry with a little bit of the beaten egg.
- Place the larger puff pastry disc on top and seal the edges. Be careful to have a nice seal with no gaps. Brush the remaining beaten egg on top and cut a few holes in the centre.
- Crimp the edges tight with a floured fork and bake for 25-30 minutes until golden and serve with green vegetables