Curried Filo Pie with Cauliflower, Lentils, and Cheddar Recipe
Introduction
This Curried Filo Pie is a flavorful and comforting dish that combines tender cauliflower with spiced lentils and creamy cheese, all wrapped in crispy, golden filo pastry. Perfect for using up leftover curry, it makes a satisfying meal that’s both aromatic and delicious.
Ingredients
- 1 small cauliflower, around 800g
- 1 tbsp rapeseed oil
- 4 spring onions, finely sliced
- 700g leftover coconut, curry leaf & turmeric saucy lentils
- 2 tbsp lime pickle
- 100ml double cream
- 150g mature cheddar, grated
- 270g filo pastry
- 25g butter, melted
- 1 tsp nigella seeds
Instructions
- Step 1: Discard any tatty outer leaves from the cauliflower, then cut the cauliflower into small florets. Thinly slice the stalk and leaves as well. Heat the oil in a large pan over medium-high heat. Add all the chopped cauliflower and spring onions with 100ml hot water. Cook for 10–15 minutes until the cauliflower is soft and the water has evaporated.
- Step 2: Preheat the oven to 200°C (180°C fan/gas mark 6). Stir the leftover lentils, lime pickle, and double cream into the cooked cauliflower mixture. Bring to a gentle simmer, then remove from the heat and stir in the grated cheddar. Transfer the filling into a 20 x 30cm baking dish and spread it out evenly.
- Step 3: Take each sheet of filo pastry, tear it into pieces, and scrunch lightly. Dot the pieces over the top of the filling, ensuring the entire surface is covered. Brush the filo with melted butter and sprinkle with nigella seeds.
- Step 4: Bake in the preheated oven for 25–30 minutes, until the filo is golden and crispy. Remove from the oven and let it sit for a few minutes before serving.
Tips & Variations
- Use a damp tea towel to cover filo sheets while working to prevent them from drying out.
- Substitute cheddar with a milder cheese like mozzarella for a creamier texture.
- Add a handful of fresh coriander or chopped mint to the filling for extra freshness.
- If you don’t have leftover lentils, make a quick coconut curry lentil mix to use instead.
Storage
Store any leftover pie covered in the refrigerator for up to 2 days. Reheat slices gently in the oven at 160°C until warmed through to keep the filo crisp. Avoid microwaving as it may soften the pastry.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I freeze the curried filo pie?
Yes, you can freeze the pie before baking. Wrap it tightly in cling film and foil, then freeze for up to 1 month. Bake from frozen, adding extra cooking time to ensure it heats through.
What can I substitute for nigella seeds?
If you don’t have nigella seeds, you can use sesame seeds or cumin seeds for a different but complementary crunch and flavor.
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Curried Filo Pie with Cauliflower, Lentils, and Cheddar Recipe
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Curried Filo Pie combines tender cauliflower and spring onions with flavorful leftover coconut, curry leaf, and turmeric lentils, all layered under crispy, golden filo pastry. A comforting, spiced vegetarian dish perfect for a cozy meal.
Ingredients
Vegetables & Aromatics
- 1 small cauliflower (around 800g), cut into small florets, stalk, and leaves thinly sliced
- 4 spring onions, finely sliced
Filling
- 1 tbsp rapeseed oil
- 700g leftover coconut, curry leaf & turmeric saucy lentils
- 2 tbsp lime pickle
- 100ml double cream
- 150g mature cheddar, grated
Pastry & Toppings
- 270g filo pastry
- 25g butter, melted
- 1 tsp nigella seeds
Instructions
- Prepare the Cauliflower and Spring Onions: Discard any tatty outer leaves from the cauliflower, then cut the cauliflower into small florets. Thinly slice the stalk and leaves too. Heat the rapeseed oil in a large pan over medium-high heat. Add all the chopped cauliflower and the spring onions along with 100ml of hot water. Cook for 10-15 minutes, stirring occasionally, until the vegetables are soft and the water has evaporated.
- Make the Filling Mixture: Preheat the oven to 200°C (180°C fan, gas mark 6). Stir the leftover coconut, curry leaf & turmeric lentils, lime pickle, and double cream into the cooked vegetable mixture. Bring gently to a simmer, then remove the pan from heat. Stir in the grated mature cheddar until well combined.
- Assemble the Pie: Transfer the filling into a 20 x 30 cm baking dish and spread it out evenly. Take each sheet of filo pastry, tear it into pieces, and lightly scrunch them up. Dot these filo pieces over the entire surface of the filling, ensuring it is completely covered.
- Add Butter and Seeds: Brush the melted butter evenly over the top of the filo-covered filling. Sprinkle the nigella seeds over the buttery filo.
- Bake the Pie: Place the baking dish in the preheated oven and bake for 25-30 minutes or until the filo pastry is golden, crispy, and bubbling around the edges. Remove from the oven and allow to cool slightly before serving.
Notes
- If you don’t have leftover coconut, curry leaf & turmeric lentils, you can use a pre-made lentil curry or dal as a substitute.
- To make the pie gluten-free, substitute filo with gluten-free pastry sheets.
- You can prepare the filling a day ahead and assemble just before baking.
- Be careful while handling filo pastry as it dries out quickly; keep unused sheets covered with a damp cloth.
- For a richer flavor, add a handful of fresh coriander to the filling mixture before baking.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Indian-inspired Fusion
Keywords: curried filo pie, cauliflower pie, vegetarian lentil pie, Indian-inspired pie, filo pastry recipe, coconut curry pie
