Spiced Butternut and Cauliflower Cheese Pithiviers

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

To make the spice blend: Toast the spices in a dry pan until aromatic. Allow to cool, then grind in a spice grinder or coffee grinder. Pass through a fine-hold sieve and store in an airtight jar.

Step 2

To make the filling: Melt the butter in a pan, add the olive oil and garlic. Next, add in the flour and stir to make a roux. Allow to cook gently, stirring all the time until very lightly golden. Whisk in the whole milk, a little at a time until fully incorporated. Add a little bit of the spice mix and keep whisking until hot but not boiling.

Step 3

Next, add in the cheese, two kinds of mustard, chilli and keep whisking until smooth. Season with salt and pepper, stir in the thyme. Fold in the cooked squash and cauliflower. Set aside until cold.

Step 4

To make the glaze: Melt the butter in a small saucepan and cook until very lightly golden brown. Add the thyme leaves and set aside to cool. When warm, stir in the honey.

Step 5

Roll out just under half of the pastry on a lightly floured surface to 5mm thick. Cut out six 12 inch-diameter rounds. Take remaining pastry and roll to 5mm thick. Cut out six 14 inch-diameter rounds. Divide cold filling mixture among half the 12-inch pastry rounds, mounding up in centre and leaving a 1 inch border. Brush the edges with water and top with the larger pastry rounds, removing any air around the mixture and pressing edges to seal – I used the back of a spoon to seal them up properly. Brush tops with the glaze and score a scalloped pattern on the top of each with the back of a knife. Place on an oven tray lined with baking paper and refrigerate for 30 minutes.

Step 6

Pre-heat the oven to 180C. Bake the pithiviers for 25-30 minutes until completely puffed up and golden all over.

Step 7

Serve with a leafy green salad, then go make yourself a hot chocolate before bed.

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