|Serves 6-8. |
Prep time: about 25 minutes
Cooking time: up to 45-50 minutes.
Oven temperature: 200°C
Do not freeze.
|Pie pastry: |
150 g butter
Salt, pepper, paprika
Ca. 300 g (500 ml) flour
|Melt the butter and allow to cool a little. Mix in 1tsp salt, a dash of white pepper and 1 tsp paprika. Add the eggs and beat until the mixture foams. Stir in the flour, a little at a time, until the pastry is smoth. Wrap in plastic and refrigerate for 30-60 minutes.|
1 medium head of cauliflower
300-500 g sausagemeat or minced meat
1 onion, grated
2 bunches parsley
Salt and pepper
2 tbs butter
1 1/2 tbs flour
200 ml cooking cream
50 g cream cheese with herbs (use plain and add some herb seasoning if you can't get it)
|While the pastry cools, divide the cauliflower into small florets, wash and simmer in lightly salted water for about 5 minutes. Drain well and keep the cooking liquid.|
Mix the egg, grated onion, 1 bunch finely chopped parsley, juice and grated peel of 172 lemon, salt and pepper, into the sausagemeat/mince.
Roll out the pastry and line a pie dish (about 22 cm in diameter) with it, bottom and sides. Prick the pastry well. Cut out a strip of aluminium foil wide enough to cover the rim of the pastry and cover the rim with three layers of foil. Bake at 200°C for 15 minutes.
Remove the foil and let the pie crust cool a bit. Smooth the sausagemeat over the bottom of the crust and lay the cauliflower florets on top. Melt the butter, and over low heat whisk in the flour and add the cream and cream cheese and enough of the cooking liquid from the cauliflower to make a smooth sauce. Sauce shoult be thickish. Adjust the flavour with lemon juice, finely chopped parsley and salt and pepper. Pour the sauce over the pie filling.
Bake at 200°C for 30-40 minutes until the cauliflower and meat is done through. Serve with crusty bread and a fresh salad.