Four Ingredients X Jar of Pesto : Cauliflower Pie
Four Ingredients X Jar of Pesto : Cauliflower Pie
Recipe Type
Dinner
Pesto Type
Basil & Kale Pesto
Total Time
50 mins
Prep Time
10 mins
Cook Time
40 mins
Serves
4 people
INGREDIENTS
3
Onions
2 sheets
Puff Pastry
1
Egg
1/2
Cauliflower
100g
Flour
100g
Buter
500ml
Vegetable Stock
4Tbsp
Basil & Kale Pesto
METHOD
Step 1
Slice your onions and sweat them until soft in a splash of olive oil.
Step 2
Dice your Cauliflower into bite size pieces and roast in the oven for 15 minutes on 200c .
Step 3
Add your butter and flour to the onions. we are making a velouté. This is a béchamel with stock instead of milk.
Step 4
Stir the mixture well on a low heat to cook out the last of the flour.
Step 5
Then gradually add ladles of hot stock stirring it in gradually.
Step 6
You are looking for a thick sauce. you may not need to use all of your stock, you may need a little more. refer to video for consistency.
Step 7
Now add your pesto and roasted cauliflower to the mixture and stir it in.
Step 8
line the bottom of a pie dish with one sheet of pastry. You want your pastry to be around a CM thick. so you can roll it out if it is too thick. Use a little flour to stop it from sticking to your surface.
Step 9
Pour the cool mixture into your pie dish and then lay the second piece of pastry on top.
Step 10
Cut the pastry to the right shape.
Step 11
Beat your egg and brush the top of the pastry. Make sure you have gone round the edges of your pastry with your fingers to press down hard so the top piece is connected to the bottom piece.
Step 12
Pierce a small hole in the middle of the pie to let any steam out when cooking.
Step 13
Bake in the oven at 160c for 40minutes. If the pastry looks like it is burning on the top turn the oven down slightly. It needs to stay in for the full 40 in order to cook the pastry on the bottom.
Step 14
Leave it to rest and cool for at least 20 minutes before serving. This will allow it to set but remain warm when you cut into it.
