Roasted Cauliflower And Manchego Hand Pies

Preheat oven to 375 degrees F.

Toss cauliflower with 3 tablespoons of 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 another five minutes more let cool.

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

Roll out half the dough on a lightly floured surface to a 1/4-inch thickness. Cut into eight 4-inch rounds. Transfer to a rimmed baking sheet lined with parchment paper.

Spread 2 tsp. hazelnut mixture onto each round, leaving a 1/4 inch border. Divide cauliflower among rounds. Top with cheese and remaining tsp. 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 eight 4-inch rounds. Cut out eight 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 and seal. Brush crusts with egg wash; place flower on each pie. Brush flowers with egg wash. Refrigerate until cold, 20 minutes.

Bake until crust is golden brown, 30 to 32 minutes. Serve warm or at room temperature.

For Cheese Short Crust: Pulse flour, cheese, sugar, salt and butter in a food processor until mixture resembles coarse meal. Add egg yolk; pulse to combine.

With processor running, drizzle 1/4 cup water until dough just comes together. (If dough is still crumbly, add up to 1/4 cup more water, 1 tbsp. at a time.) Do not process for more than 20 seconds. Wrap in plastic. Refrigerate until cold, 20 minutes.