Cauliflower and spinach cheese pies

Crust

• 175g spelt flour (use wholemeal or gluten free if you prefer)
• 70g vegan butter
• 1.5 tsp baking powder
• A generous pinch of Himalayan or sea salt
• 30ml unsweetened milk

Filling

• 2 cups of cooked cauliflower
• ½ chopped onion
• 1 cup of baby leaf spinach
• 1 crushed garlic clove
• Generous pinch of salt and black pepper
• ½ cup of plant-milk
• ½ cup of vegan cream
• ½ cup of grated mature vegan cheddar
• 3 tbsp nutritional yeast
• ¼ tsp xanthan gum to thicken (use 1 tsp of the flour as an alternative)

Crust

1. Mix all the dry ingredients together in a bowl.
2. Add the butter and stir in with a wooden spoon then use your hands and rub flour and butter together until you have a breadcrumb like mixture.
3. Pour in the milk and stir in, once absorbed use your hands again and kneed until you have a ball of pastry. Sprinkle flour onto a clean work surface and roll the ball so its (approx) ½ cm thick.
4. Using your pastry tin cut out the shape and press into the tin and use the remaining pastry to form the sides.

Filling

1. Preheat oven 200ºC/392ºF/gas mark 6. Add 1 tbsp oil to a pan and brown the onion and garlic on a medium heat.
2. Pour in the milk and cream and bring to a simmer. Add the cheese and melt. Add salt, pepper, nutritional yeast and xanthan gum and stir vigorously.
3. Add the cooked cauliflower and uncooked spinach and stir until spinach slightly wilts.
4. Pour into your pie case or cases and sprikle with more grated cheese. Bake in the centre of the oven for 20-25 minutes. The top of the pie should look golden brown. Be careful removing from the hot tins and serve immediately.

You can store the pies in the fridge once cooled for a couple of days and reheat 180ºC for 15 minutes.