vegan recipe cauliflower broccoli pie

Cauliflower & Broccoli pies

Cauliflower & Broccoli pies
Recipe type: Mains
Serves: 6
  • 2 ½ cups of small broccoli florets
  • 2 ½ cups of small cauliflower florets
  • ¼ cup of non-dairy butter
  • 5 tablespoons plain flour
  • 2 teaspoons vegetable powdered stock
  • 2 cups of water
  • 1 teaspoon Worcestershire sauce
  • Salt & pepper to season
  • 3 sheets of puff pastry
  • Non-dairy milk for basting
  1. Steam broccoli & cauliflower until just tender (do not overcook). I steamed mine in the microwave for about 10 minutes
  2. In a deep sided fry pan melt the butter over a medium heat
  3. Sprinkle in flour & whisk to make a thick paste (a roux)
  4. Combine powdered stock with water
  5. Pour into the roux slowly whilst whisking the entire time to ensure you get no lumps
  6. Once a smooth paste, add Worcestershire sauce, salt & pepper & combine
  7. Add broccoli & cauliflower, stir through & sit to one side to cool slightly
  8. Preheat oven to 200oC
  9. Defrost puff pastry
  10. Using square 4 inch x 1 inch pie pans, cut the pastry sheets into four
  11. Lightly oil the pans, place in a square of pastry & gently press into the pan
  12. Fill level with broccoli & cauliflower mixture
  13. Place another pastry square over top & pinch edges together. Trim to neaten
  14. Baste with milk, pierce the top with a sharp knife 4 times
  15. Bake for 25-30 minutes until golden & flakey
Makes 6 (square)

I prebake my bases. I fill them with barley & bake them for 10 minutes. Remove them, remove the barley & then fill with cauliflower & broccoli. This gives them a firmer & crunchier base.

You can use round pie pans. Cut pastry to shape – ensure you cut them larger than the pan themselves.


One Response to Cauliflower & Broccoli pies

  1. Angela Fitton November 1, 2017 at 6:48 am #

    Absolutely beautiful! So tasty, everybody loved them!

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