Serves 6
Ingredients:
- 500g cauliflower
- 2 onions
- 1 medium sized leek
- 1 tbsp sugar
- 250g white button mushrooms
- 4 cloves garlic
- 2 tbsp (30g) flour
- 2 tbsp Cajun spice
- 2tbsp salt
- 1 tbsp black pepper
- 10ml red/white wine vinegar
- 15ml Worcestershire sauce
- 15ml mustard
- 500ml water
- 250ml milk
- 1 cube vegetable/beef/chicken stock
- 230g cheese (optional)
Steps:
Line a greased pie dish with puff pastry and leave it in the fridge.
Dice up the onion & leeks finally chop garlic and cut up the mushrooms
Boil the water and add the stock cube, stir it and let it sit.
Put a pot on medium to high heat with 2 tablespoons (20ml) oil; once the oil heats up add the chopped onions, leeks and the tablespoon of sugar.
Sauté until the onions start to turn brown then add in the garlic and mushrooms.
Once the mushrooms have been cooked down, add in the Cajun spice and stir then add in the salt, black pepper and flour and give it a good stir.
Add in the red or white wine vinegar, Worcester sauce and mustard, mix until it has been absorbed into the mix then add in the stock and stir, making sure to stir from the bottom to get any mixture off the bottom of the pan to ensure everything is well incorporated.
Add the milk and the cauliflower, give it a stir and let everything cook over a low to medium heat until the liquid has reduced and the pie filling is creamy and not runny, add the mixture to a different bowl to help the cooling process.
Add the pie mix inside the pastry, and top with mozzarella cheese (optional) then roll out your pastry lid, put it on top and seal it with a pattern of your choice.
Beat one egg and brush it over the pie just lightly coating it. Add the sesame seeds and make 2 slits in the pie for the steam to escape
Tip
You want the cauliflower to have a bite to it and not have it be mushy, the pie will continue to cook further in the oven, so once the pie mixture has reached the stage where it is not runny but creamy, take it off the heat and let it cool.
A TASTE OF ME 