Description
This Curried Filo Pie combines tender cauliflower florets with a flavorful coconut, curry leaf, and turmeric lentil sauce, all topped with crispy golden filo pastry and mature cheddar cheese. A comforting and aromatic dish perfect for a hearty vegetarian meal.
Ingredients
Scale
Cauliflower and Vegetables
- 1 small cauliflower, around 800g
- 1 tbsp rapeseed oil
- 4 spring onions, finely sliced
Lentil Filling
- 700g leftover coconut, curry leaf & turmeric saucy lentils
- 2 tbsp lime pickle
- 100ml double cream
- 150g mature cheddar, grated
Filo Topping
- 270g filo pastry
- 25g butter, melted
- 1 tsp nigella seeds
Instructions
- Prepare the Cauliflower: Discard any tatty outer leaves from the cauliflower and cut it into small florets. Thinly slice the stalk and leaves. Heat the rapeseed oil in a large pan over medium-high heat and add the chopped cauliflower and sliced spring onions with 100ml of hot water. Cook for 10-15 minutes until the cauliflower is soft and the water has evaporated.
- Mix the Filling: Preheat the oven to 200°C (180°C fan) or gas mark 6. Stir the leftover coconut, curry leaf, and turmeric saucy lentils into the cooked cauliflower mixture. Add the lime pickle and double cream, then bring the mixture to a gentle simmer. Remove from heat and stir in the grated mature cheddar cheese.
- Assemble the Pie: Transfer the filling into a 20 x 30cm baking dish and spread it evenly. Take each sheet of filo pastry, tear and lightly scrunch it up slightly, then dot the pieces over the top of the filling ensuring the entire surface is covered.
- Finish and Bake: Brush the melted butter over the filo topping and scatter the nigella seeds on top. Bake the pie in the preheated oven for 25-30 minutes until the filo is golden brown and crispy.
Notes
- Use leftover saucy lentils or make your own with coconut, curry leaf, and turmeric for the most authentic flavor.
- If you don’t have nigella seeds, you can substitute with sesame seeds or omit them altogether.
- Make sure to brush the filo with butter to achieve a perfectly crispy and golden crust.
- Adjust the cooking time slightly depending on your oven to avoid over-browning the filo.
- This pie is best served hot and pairs well with a side of simple salad or steamed greens.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Main Course
- Method: Baking
- Cuisine: Indian-inspired
Keywords: curried filo pie, cauliflower pie, vegetarian curry pie, filo pastry recipe, Indian-inspired vegetarian dish, lentil curry pie
