Tuna, Cauliflower And Cheese Pie - cooking recipe

Ingredients

2 None refrigerated pie crusts
8 oz cauliflower, cut into small florets
3 tbsp butter, chopped
1 medium onion, chopped
1/4 cup flour
1 1/2 cups milk
2 tbsp Dijon mustard
1 cup grated Cheddar cheese
2 cans (5 oz each) tuna, drained
1 None egg, lightly beaten

Preparation

Preheat the oven to 400\u00b0F. Line a 9-inch pie dish with 1 of the crusts. Trim edge, leaving a small overhang of pastry. Line with parchment paper and fill with baking beans. Place dish on baking pan. Bake for 15 mins. Remove baking paper and beans and bake for 10 mins, or until golden brown; cool. Trim excess pastry.
Meanwhile, boil, steam or microwave cauliflower until almost tender.
Melt butter in a large saucepan on medium heat. Cook onion, stirring, until soft. Stir in flour; cook, stirring, for 1 min. Stir in 1/2 cup milk; stir over heat until mixture boils and thickens. Repeat with remaining milk in 2 batches. Stir in mustard, cheese and tuna, breaking up any large lumps (but don't stir too much or tuna will disintegrate and become mushy). Stir in the cauliflower. Season to taste. Cool.
Spoon tuna filling into pie crust. Brush edge of pie with a little egg. Place remaining pie crust over the top. Lightly press the edge with a fork to seal; trim edge. Pierce a few holes in the top with a knife to allow steam to escape. If you like, use some of the pastry scraps to make a fish shape to go on top. Brush pie lightly with egg.
Bake for 25 mins, or until golden brown.