Make these vegan cauliflower cheeze pies in your pie maker for a simple dinner that is guaranteed to impress. An easy meal in under an hour.
Looking for more recipes for your pie maker?
Ingredients
Cheeze sauce
Method
1.Preheat a 4-hole (⅓-cup/80ml) pie maker. Using pastry cutter provided, cut four small rounds (9.5cm/4in) from puff pastry. Refrigerate rounds until required.
2.Toss cauliflower in oil. Divide among holes; season with salt and pepper. Close lid; cook for 7 minutes. Turn florets. Close lid; cook for a further 5 minutes or until tender and edges brown. Remove cauliflower; drain on paper towel. Wipe holes clean with paper towel.
3.Meanwhile, to make cheeze sauce, heat oil in a small saucepan over medium heat, add flour; cook, until mixture bubbles and thickens. Gradually add milk, whisking until sauce boils and thickens. Remove from heat; stir in remaining ingredients and season to taste.
4.Place grated potato in a colander; squeeze firmly to remove as much moisture as possible. Combine grated potato and 2 tablespoons of cheeze sauce.
5.Spray pie maker holes generously with oil. Place 2 tablespoons potato mixture into each hole; press firmly into base and side, using the back of a spoon. Close lid; cook for 7 minutes. Gently turn potato cases over. Close lid; cook for a further 5 minutes or until golden brown.
6.Combine cauliflower florets with ¾ cup cheeze sauce; divide among potato cases. Top with pastry rounds (see tips); press edges firmly to seal. Spray tops of pies with oil. Close lid; cook pies for 7 minutes or until browned.
7.Serve pies with remaining sauce.
Cut cauliflower into very small florets so it cooks quickly. You can decorate the pies as pictured using the puff pastry scraps.
Note
