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Gallery Roasted Cauliflower and Manchego Hand Pies Recipe Summary Servings: 8

Ingredients Ingredient Checklist 1 small head cauliflower, florets separated and thinly sliced (about 4 cups) 7 tablespoons extra-virgin olive oil Coarse salt and freshly ground pepper 2/3 cup hazelnuts, toasted, skins removed 1 clove garlic 1 teaspoon finely grated lemon zest Cheese Short Crust, made with manchego cheese 2 teaspoons finely chopped fresh rosemary All-purpose flour, for work surface 5 ounces manchego cheese, thinly sliced 1 tablespoon heavy cream 1 large egg yolk

Gallery Roasted Cauliflower and Manchego Hand Pies

Recipe Summary Servings: 8

Roasted Cauliflower and Manchego Hand Pies

Roasted Cauliflower and Manchego Hand Pies

Roasted Cauliflower and Manchego Hand Pies

Recipe Summary Servings: 8

Recipe Summary

Servings: 8

Servings: 8

8

Ingredients

Ingredients

  • 1 small head cauliflower, florets separated and thinly sliced (about 4 cups) 7 tablespoons extra-virgin olive oil Coarse salt and freshly ground pepper 2/3 cup hazelnuts, toasted, skins removed 1 clove garlic 1 teaspoon finely grated lemon zest Cheese Short Crust, made with manchego cheese 2 teaspoons finely chopped fresh rosemary All-purpose flour, for work surface 5 ounces manchego cheese, thinly sliced 1 tablespoon heavy cream 1 large egg yolk

Directions

Preheat oven to 375 degrees. Toss cauliflower with 3 tablespoons oil in a medium bowl; season with salt and pepper. Spread on a rimmed baking sheet. Roast until golden brown, about 7 minutes. Flip cauliflower; roast 5 minutes more. Let cool.

Put nuts and garlic in a food processor. With processor running, slowly add remaining 4 tablespoons oil until mixture is finely chopped. Add lemon zest and 1 teaspoon rosemary; season with salt and pepper. Process until combined.

Roll out half of the dough on a lightly floured surface to a 1/4-inch thickness. Cut out 8 rounds, 4 inches each. Transfer to a rimmed baking sheet lined with parchment. Spread 2 teaspoons hazelnut mixture onto each round, leaving a 1/2-inch border. Divide cauliflower among rounds. Top with cheese and remaining teaspoon rosemary, dividing evenly; sprinkle with pepper. Whisk cream and egg yolk in a small bowl. Brush edges of dough with egg wash. Set aside.

Roll out remaining dough on a lightly floured surface to a 1/4-inch thickness. Cut out 8 rounds, 4 inches each. Cut out 8 flowers with a small flower-shaped cookie cutter from scraps. Place a dough round on top of each pie; gently press edges with a fork to seal. Brush crusts with egg wash; place a flower on each pie. Brush flowers with egg wash. Refrigerate until cold, about 20 minutes. Bake until crust is golden brown, 30 to 32 minutes. Serve warm or at room temperature.

Reviews (4)

 Add Rating & Review     60 Ratings   5 star values:        11    4 star values:        22    3 star values:        18    2 star values:        7    1 star values:        2

Reviews (4)

Add Rating & Review     60 Ratings   5 star values:        11    4 star values:        22    3 star values:        18    2 star values:        7    1 star values:        2

Add Rating & Review

60 Ratings 5 star values: 11 4 star values: 22 3 star values: 18 2 star values: 7 1 star values: 2

60 Ratings 5 star values: 11 4 star values: 22 3 star values: 18 2 star values: 7 1 star values: 2

60 Ratings 5 star values: 11 4 star values: 22 3 star values: 18 2 star values: 7 1 star values: 2

  • 5 star values: 11 4 star values: 22 3 star values: 18 2 star values: 7 1 star values: 2

    Martha Stewart Member     Rating: 5 stars       02/26/2013   This recipe is outstanding. Fantastic!! Instead of a leaf, I did four mini star cutouts on each pie and they were the cutest things ever. So, so delicious. I can't wait to make them again!  

Martha Stewart Member     Rating: Unrated       07/02/2008   i'm making this for my fiance's lunch for work tomorrow i didn't have hazelnuts so i'm using unsalted cashews i also didn't have manchego so i'm using cheddar smells yummy so far  

Martha Stewart Member     Rating: Unrated       04/30/2008   This is an extraordinary, dazzling, delicious recipe

    Martha Stewart Member

    Rating: 5 stars 02/26/2013

This recipe is outstanding. Fantastic!! Instead of a leaf, I did four mini star cutouts on each pie and they were the cutest things ever. So, so delicious. I can’t wait to make them again!

Rating: 5 stars

Rating: Unrated 07/02/2008

i’m making this for my fiance’s lunch for work tomorrow i didn’t have hazelnuts so i’m using unsalted cashews i also didn’t have manchego so i’m using cheddar smells yummy so far

Rating: Unrated

Rating: Unrated 04/30/2008

This is an extraordinary, dazzling, delicious recipe

All Reviews for Roasted Cauliflower and Manchego Hand Pies

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Roasted Cauliflower and Manchego Hand Pies

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest