Cheesy Cauliflower Rarebit Pie with a Rye Crust
This is a perfect comfort meal for cold wintery nights, from Pie Squared Slab Pies cookbook by Cathy Barrow.
Prep Time30 minutes mins
Cook Time1 hour hr 25 minutes mins
chill time4 hours hrs
Total Time5 hours hrs 55 minutes mins
Course: Vegetable Side, Vegetarian Appetizer or Main, Vegetarian Main Dish
Cuisine: Any
Keyword: Welsh rarebit pie, Welsh rarebit pie with cauliflower
Servings: 10
Calories: 526kcal
Author: Susan Pridmore
Kitchen scale
Food Processor
rolling pin
Chef's knife
small mixing bowl
Whisk
Rye Crust
- 1 ¾ cups + 1 tablespoon all-purpose flour, (225 grams)
- 1 cup rye flour, (100 grams)
- 8 tablespoons unsalted butter, cubed and frozen for 20 minutes
- 8 tablespoons vegetable shortening, frozen for 20 minutes
- ½ teaspoon kosher salt
- ½ cup ice water
Filling
- 3 tablespoons extra virgin olive oil
- 1 ½ cups sliced shallots, about 5
- 6 stalks fresh thyme
- 1 pound cauliflower, cut into small florets, about 5 cups
- ½ cup dark beer, such as Guinness,
- ¼ cup finely chopped fresh flat-leaf parsley,
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ½ cup whole milk,
- 3 large eggs
- 2 tablespoons Worcestershire sauce
- ½ teaspoon Coleman's mustard powder or other dry mustard powder
- 10 ounces extra sharp cheddar cheese, coarsely grated for about 2 ½ cups
- 1 egg yolk
- 1 tablespoon water
- ¼ cup finely grated Parmigiano Reggiano
Filling
Heat the olive oil in a deep skillet over medium heat until it shimmers. Add the shallots and thyme and cook until the shallots are browned on the edges. Fish out and discard the thyme. Add the cauliflower florets and stir to coat with oil. Increase the heat to medium-high, pour in the beer, and bring to a boil. Reduce the heat, cover, and steam the cauliflower until fork-tender, about 7 minutes. Uncover and continue to cook until all the liquid has evaporated, another 5 minutes. Remove the pan from the heat and stir in the parsley, salt, and pepper. Cool to room temperature.Note: this step can be done while the dough is chilling at the end of Step 1. Fill the bottom crust with the cauliflower filling. Whisk together the milk, eggs, Worcestershire, and mustard in a small bowl, and fold in the cheddar cheese. Pour it over the cauliflower filling, and cover the filling with the top crust. Crimp and slash the top crust a few times with a sharp knife. Combine the egg yolk and water in a small bowl, and use a pastry brush to paint it on the top crust from edge to edge. Sprinkle with the grated Parmigiano, and slide the pie into the hot oven (on top of the baking stone or baking sheet if using. Bake for 20 minutes. Reduce the temperature to 375˚F and bake until the crust is bronzed and the filling is bubbling, 25-40 minutes. Cool slightly before slicing into portions.
Make Ahead: Cook the cauliflower filling up to 4 hours in advance.
Some steps can be done together. For example, while the dough is chilling make the cauliflower filling. While it cools, roll out the dough and drape one piece into a baking pan.
Calories: 526kcal | Carbohydrates: 35.4g | Protein: 15.2g | Fat: 36.5g | Saturated Fat: 15.7g | Polyunsaturated Fat: 4.6g | Monounsaturated Fat: 12.8g | Trans Fat: 1.7g | Cholesterol: 124.1mg | Sodium: 548.3mg | Potassium: 421.7mg | Fiber: 4g | Sugar: 5g | Vitamin A: 859.8IU | Vitamin C: 28.1mg | Calcium: 295.6mg | Iron: 2.7mg