Cauliflower Pies



Pre heat oven to 180° (makes 28 pies)


1 x Broccoli 

1 x Cauliflower 


1/4 cup vegan butter 

1/4 cup flour 

1/4 cup nutritional yeast 

1 litre brown rice milk 

250 grams vegan cheese grated ( we used  bio cheese) 

2 tablespoons hemp seeds 

2 tablespoons finely chopped chives 1/4 teaspoon freshly grated nutmeg Salt & Pepper 

6 x sheets of vegan puff pastry 

½ cup brown rice milk 

2 tablespoons hemp seeds 


Chop broccoli and cauliflower into bite size  pieces, blanch and cool down. 

Melt vegan butter and add flour, stir until  combined and smooth. 

Slowly add milk, stirring until smooth, mixture should thicken at boiling point. Stir in all other sauce ingredients until combined, add vegetables and cool mixture. Cut each pastry piece into four, place 2-3  tablespoons of mixture in the middle of the  pastry, 

bring all pointed edges to the center above  the mixture and press together the open  edges 

of all four sides. 

Place on a baking tray on baking paper,  brush with soy or rice milk and sprinkle with  hemp 

seeds and bake until golden for around 15  minutes.