Roasted cauliflower and hazelnut cheese pies

Preheat oven to 190°C. Line a baking tray with baking paper. Combine cauliflower, 1 tablespoon of olive oil and cumin in a bowl. Toss to coat and season to taste. Spread on baking tray and roast for 5 minutes, toss, then cook for another 5-6 minutes, until golden. Set aside to cool.

Meanwhile, combine hazelnuts and garlic in a food processor. With machine running, add remaining oil, until mixture is finely chopped. Add thyme and season to taste. Pulse briefly to combine.

Cut eight 12cm circles from pastry sheets. Lay four on prepared trays. Spread 3 teaspoons of hazelnut mixture on each round, leaving a 1cm border. Top with cauliflower and cheese. Sprinkle with extra thyme.

Combine egg yolk in a bowl with 2 teaspoons water and whisk to combine. Brush edges of pastry with egg wash. Top with remaining pastry circles and press edges with a fork. Brush tops with egg wash and chill for 30 minutes. Bake pies for 30 minutes, until golden. Serve warm or at room temperature.