Cauliflower and Pecorino Toscano Pasties
Ingredients
1 cauliflower head
3 cloves of garlic
1 red onion
2 tbsp olive oil
1 large egg
150g Pecorino Toscano
How to make it
Pecorino Toscano is a classic hard cheese that melts well and has a sweet, buttery flavour, which complements the slight nuttiness of cauliflower. Packaged into a pasty and you’ve got a vegetarian treat for all to enjoy.
- Preheat oven to 200°C/ 180°C fan/ gas mark 6
- Cut the cauliflowers into large florets, break the garlic into unpeeled cloves and chop the onion into quartered segments
- Toss them in oil in a roasting tray and bake for about 25 minutes until golden brown
- Once cooled pull apart the onion segments and place into bowl and squeeze in the garlic cloves
- Add the egg, grated Pecorino Toscano and mix
- Chop up the cauliflower florets and add to the mixture
- Combine it all and season well
- Line a large baking tray with baking parchment
- In a separate bowl add the flour and butter, rubbing until they become fine crumbs
- Mix in the salt
- Mix in the water and stir until it becomes a single dough
- Kneed it a little then cover the bowl with clingfilm and leave to cool
- Once the dough is cool, uncover and tip onto floured work surface
- Cut into eight even pieces
- take a single piece and roll out into a circle, approx 6 inches in diameter
- Spoon some of the mixture onto one half of the circle, leaving some border
- brush the edge with beaten egg
- Fold the circle over to make a semi-circle
- Crimp by gently folding the edges over themselves on the diagonal
- glace the top with more egg wash
- Prepare the remaining pasties and place on the baking tray
- Bake for approx 25 minutes, until golden and firm
- Serve with a sprinkling of sesame seeds, warm or cold
