Roasted cauliflower cheese pies

Method

1. Heat the milk in a small pan until just simmering. Add the bay and onion, then remove from the heat and set aside for 30 minutes to infuse.
2. Meanwhile, heat the oven to 200°C/180°C fan/gas 6. Put the cauliflower and garlic on a large roasting tray, season well with salt and pepper, then toss with the oil to coat. Roast for 15 minutes or until golden. Divide the cauliflower between the 2 tins/skillets and set aside. Squeeze the garlic from the skins and set aside (discard skins).
3. Melt the butter in a pan over a medium heat, add the flour and whisk to form a smooth paste.
4. Strain the infused milk into a jug (discard the solids), then gradually add to the pan, whisking for 3-4 minutes until thick. Remove from the heat, whisk in the garlic, cheeses and cayenne, then taste and season. Pour the cheese sauce evenly over the cauliflower and set aside to cool.
5. Unroll the pastry, cut 2 circles from it to fit the tins/skillets, then use your hands to roll the trimmings into 2 thin 50cm lengths. Brush the edge of each tin/skillet with beaten egg, then attach the trimmings. Brush these with beaten egg and put the lids on top, pressing down the edges to seal. Lightly score each lid with a knife to decorate and cut a slit in each one to let the steam escape (see Make Ahead). Bake the pies for 30-40 minutes until golden and crisp, then remove from the oven and serve.