In a saucepan, saute the minced onion in olive oil over medium heat. Cut the sausage in bits and add it to the saucepan with the onion. Once they are well saute, add the milk, thyme and salt.
Cut the cauliflower in thin pieces and add it to the saucepan with the laurel leaves. Bring to a boil, lower the heat, cover the saucepan and let it soften.
Once it is ready, remove the laurel leaves.
In the blender, beat the stuffing to a pulp.
Add the butter, eggs, ground graviera cheese, thyme and pepper.
In a baking pan, lay 2 pastry sheets one on top of the other. Open a few holes on the pastry with a fork.
Bake the pastry in a preheated oven at 165°C, with extra heat on the top and bottom oven elements and air, until golden brown.
Lay the pie base in an overturned baking pan.
Add the stuffing and spread it all over.
Bake the pie at 160oC, with extra heat on the top and bottom oven elements and air, until the pastry thickens.
Once it is baked, let it cool down, cut and serve.