Dame Mary Berry's
Hearty, warming and a real treat!
1 large cauliflower
2 leeks, trimmed and cut into 2cm (3⁄4in) slices
115g (4oz) frozen petits pois
1 x 375g packet ready- rolled puff pastry
Knob of butter
200g (7oz) button mushrooms, halved
1 egg, beaten
55g (2oz) butter
55g (2oz) plain flour
450ml (3⁄4 pint) hot milk
2 tsp Dijon mustard
115g (4oz) mature Cheddar, coarsely grated
55g (2oz) Parmesan, coarsely grated
The pie can be made, left unglazed and kept covered in the fridge for up
to 24 hours ahead. Not suitable for freezing.
1. Preheat the oven to 200c/180c Fan/Gas 6. You will need a fairly deep 28cm (11in) diameter dish or a 3-pint dish.
2. Break the cauliflower into fairly small, even-sized florets. Some of the smaller leaves can be chopped into pieces.
3. Bring a large pan of salted water to the boil. Add the leeks and boil for 4 minutes. Add the cauliflower florets and leaves, and bring back to a boil for 3 minutes until just tender. Drain and run under cold water to stop the cooking. Drain well and set aside.
4. To make the cheese sauce, melt the butter in a large saucepan over a medium heat. Sprinkle in the flour and stir for 1 minute. Gradually add the hot milk, whisking until thickened. Stir in the mustard, Cheddar and Parmesan, and season well with salt and freshly ground black pepper. Leave to cool for 5 minutes.