Truly decadent is the only way to describe these pies – not one, but three ooey, gooey cheeses and black truffle oil are liberally poured over roasted cauliflower florets, encased in our sour cream shortcrust, and topped with a beautifully browned garlic panko breadcrumb mix to create a magical adult winter treat. You won’t want to share these with anyone!
Three-Cheese Truffle Cauliflower Pies
Serves: Makes 6 individual pies
Prep/Cook Time: 45mins prep, 1hr cook
Skill Level: Intermediate
Ingredients
- 1 (445g packet) Carême Sour Cream Shortcrust Pastry, defrosted
- 1 large whole cauliflower, broken into florets
- 60g unsalted butter
- ½ cup water
- Salt & pepper.
- For the three-cheese truffle sauce
- 50g unsalted butter
- ¼ cup flour
- 2 cups milk
- 60g sharp cheddar
- 50g grated mozzarella
- 40g grated parmesan
- Black truffle oil, to taste
- Salt & pepper, to taste.
- For the garlic breadcrumb topping
- 1 cup panko breadcrumbs
- 100g unsalted butter
- 2 garlic cloves (minced)
- Salt & pepper, to taste
- Equipment
- Six 10cm x 3cm individual round metal pie tins
- Deep sided roasting dish
- Large deep frypan with lid or heavy based casserole dish
- Small saucepan
- Whisk
- Pastry brush
Method
- Preheat oven to 200°C fan-forced (220°C conventional).
- In the microwave, melt the butter, then toss it with the cauliflower florets in a large bowl with salt and pepper.
- Place the cauliflower into a roasting dish and add the water to the bottom of the dish. Roast in the oven for 20-30 minutes, or until tender and slightly blackened, then set aside to cool to room temperature.
- In a saucepan, heat the butter over a medium heat until melted, then add the flour, stirring to make a roux. Cook for a few minutes, stirring frequently until golden. Once golden, slowly add the milk, whisking to remove any lumps. Cook until thickened, but not boiled.
- Remove the sauce from the heat, mix in the cheeses, truffle oil and salt and pepper, then set aside to cool completely.
- Melt the butter with the garlic in the microwave, then using a small bowl, mix it in with the breadcrumbs and salt and pepper until combined. Set aside until you’re ready to assemble the dish.
- Increase the oven temperature to 210°C fan-forced (230°C conventional).
- Grease the individual pie tins using canola spray or butter.
- Unroll the shortcrust pastry sheet. Using a small saucepan lid or side plate as a template, cut six 15cm circles. Line each pie tin with a pastry circle, gently pushing the pastry into the base and sides. Trim the edges then place the tins into the freezer to chill for 20 minutes.
- Evenly distribute the roasted cauliflower into the tins, then top each with the three-cheese sauce, followed by the garlic breadcrumb topping.
- Place the pies into the oven and bake for 30 minutes, or until golden brown. Once golden, remove from the oven and allow to cool slightly before removing the pies from the tins. Serve hot.
TIPS
The cheeses we used in this recipe are just a guide – we encourage you to have fun and experiment with it! Gruyere, Colby, Blue and Jarlsberg cheeses also work amazingly well with this recipe, just use what you like best. The most important thing to remember is to use a mix of something sharp and strongly flavoured with something stretchy and gooey to ensure the best consistency.
We have left an ‘exact’ amount of truffle oil out of this recipe as you can use as much or as little as you like, depending on your personal preference – just add a little at a time and keep tasting until you love it!
This recipe was created by Anything but Humble, who use Carême to make the most divine, delicious pies! For more inspiration, check out their pies here:
Website: www.anythingbuthumble.com.au
Instagram: @anythingbuthumble
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