These super simple vegetarian pies are made in muffin tins. – no fancy pie moulds needed! They’re s gloriously yummy time filled with vegetables and a luscious sauce.

I’ve kept these super simple by using store bought puff pastry, for a lighter spin you could make them pot pies in little ramekins.

Any excess pie filling you have can be frozen and used to make a hand pie when you have left over pastry. The pies themselves also freeze really well. By roasting the cauliflower first you get excellent texture and depth of flavour.

They’re perfect for a picnic. As a starter or for lunch with a side salad.

Makes 12 pies

Ingredients

2 Tbs extra virgin olive oil

1/2 a cauliflower separated into florets (approx 4 cups)

4 sprigs of Thyme + 1 Tbs fresh thyme leaves

2 cloves garlic

2 sticks celery, finely diced

1 shallot or 2 Tbs spring onion, finely sliced

2 Tbs plain flour

1 cup vegetable stock

1/2 cup milk of choice

1/2 cup freshly grated Parmesan

1 tsp Dijon mustard

Salt and pepper

6 sheets puff pastry

1 lightly beaten egg (for egg wash)

Directions

Preheat oven to 180 degrees Celsius.

Line a tray with baking paper, add cauliflower, garlic cloves (skin on) and thyme sprigs. Drizzle with 1 tsp of oil and roast for 25 mins or until just starting to colour. Remove the garlic from the skins and smash.

Meanwhile, grease a 12 hole muffin tin.

Place a medium pot on medium high heat and once hot add remaining oil followed by thyme leaves, celery and onion. Cool on low heat until softened. Add the flour and stir for 1 minute then slowly add the stock followed by the milk, stirring to incorporate.

Simmer for 5 minutes to thicken then add the Parmesan, mustard and roasted garlic. Stir well then fold in the cauliflower and season to taste. Be generous with the pepper!

Using a glass that is 1cm wider than your muffin tin tops, cut 12 circles from the pasty sheets. Then using a glass the same size as the top of the muffin tins cut another 12 circles.

Place the large circles in the base of the muffin tins, fill with pie filling and then place the top on. Use a fork and egg wash to join the edges.

Make 2 cuts on the top of each pie with a sharp knife for ear vents.

Bake for 30 minutes on your still hot oven, or until golden. Place a tray on the shelf below them in case of drips. Don’t worry if the mixture bubbles out, the sauce caramelising on the tin is an easily removable joy. Allow to cool slightly and use a distils or butter knife to remove from the tin. Cool on a wire rack for a few minutes before eating.

HH. x