Cauliflower and Pecorino Toscano Pasties

24 July 2019 — Lunch, Party, Picnic, Snack

Cauliflower cheese pasties


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
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