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
Scale
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
