As you will see from my previous blog, I’ve recently contributed one of my favourite ‘leftover’ recipes, Pea, Root and Sage Pasties to Veolia’s Love Your Leftovers’ cookery book.
After receiving great compliments from Gareth Evans live on air on BBC Radio Nottingham about my cooking, here’s the link (starts at 3.24), it got me thinking about other frugal, veggie recipes which I’d like to share.
So here’s my next offering – Cheesy Cauliflower Pies.
A little more sophisticated than my veggie pasties, these fabulously tasty treats are a real winner for any dinner party, not only that they are very inexpensive to make as they only require a few ingredients including seasonal cauliflower, ‘waste-free’ frozen peas, crème fraiche and cheese.
125g plain flour
pinch of salt
55g butter, cubed
3 tbsp cold water
200ml crème fraiche
1 cauliflower head – cut into small florets
100g grated cheddar cheese
4 spring onions – shredded
100g frozen peas – thawed
1 egg – beaten
Here’s how to make them.
1. Heat the oven to 180C gas mark 6. Next make enough shortcrust pastry to top 4 small ovenproof dishes. To make this super quick, I prefer to make mine in a food processor.
2. To do this simply put the flour, butter and salt in the food processor and pulse until the fat is rubbed into the flour.
3. Next with the motor running, gradually add the water through the funnel until the mixture binds together to form a dough. As soon as it forms a ball, switch off the motor.
4. Mix the grated cheese, shredded spring onions, cauliflower florets, thawed peas together with the crème fraiche. Divide equally between the 4 dishes.
5. Roll out the pastry into circles large enough to top the dishes, press down firly and then glaze with a beaten egg.
6. Bake for 25 – 30 minutes until golden brown
As you can see these are very easy to make, are ideal for vegetarians and can either be served on their own or with mashed potatoes or chips.