Description
This Curried Filo Pie is a delightful fusion dish combining tender cauliflower and vibrant coconut curry lentils, topped with crispy, golden filo pastry. The rich flavors of turmeric, curry leaves, and lime pickle come together with creamy cheddar cheese for a comforting and flavorful vegetarian pie perfect for dinner or lunch.
Ingredients
Scale
Vegetables
- 1 small cauliflower (around 800g)
- 4 spring onions, finely sliced
For the Filling
- 700g leftover coconut, curry leaf & turmeric saucy lentils
- 1 tbsp rapeseed oil
- 2 tbsp lime pickle
- 100ml double cream
- 150g mature cheddar, grated
For the Topping
- 270g filo pastry
- 25g butter, melted
- 1 tsp nigella seeds
Instructions
- Prepare the Cauliflower: Discard any tatty outer leaves from the cauliflower. Cut the cauliflower into small florets, then thinly slice the stalk and leaves. Heat the rapeseed oil in a large pan over medium-high heat. Add the chopped cauliflower and spring onions along with 100ml hot water. Cook for 10-15 minutes, stirring occasionally, until the cauliflower is soft and all the water has evaporated.
- Combine Filling Ingredients: Preheat the oven to 200°C (180°C fan) or gas mark 6. Stir the leftover coconut, curry leaf, and turmeric lentils, lime pickle, and double cream into the cooked cauliflower mixture. Bring the mixture to a gentle simmer, then remove from heat. Stir in the grated mature cheddar evenly.
- Assemble the Pie: Transfer the filling into a baking dish approximately 20 x 30 cm and spread it out evenly. Tear each sheet of filo pastry into pieces and lightly scrunch them to create a textured top. Dot the filo pieces over the entire surface of the filling, ensuring it is completely covered.
- Prepare for Baking: Brush the melted butter generously over the filo covering the pie. Scatter the nigella seeds evenly over the buttered filo topping for a subtle crunchy bite and added flavor.
- Bake the Pie: Place the assembled pie in the preheated oven and bake for 25-30 minutes until the filo is golden, flaky, and crispy. Remove from the oven and allow to cool slightly before serving.
Notes
- Leftover coconut, curry leaf & turmeric saucy lentils are key to the flavor; you can substitute with another spiced lentil curry if unavailable.
- Be gentle when handling filo pastry as it dries out quickly; keep it covered with a damp towel while assembling.
- The pie can be served warm or at room temperature, making it suitable for packed lunches or casual dinners.
- For a vegan version, substitute double cream with coconut cream and cheddar with a vegan cheese alternative.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Fusion, Indian-inspired
Keywords: curried filo pie, cauliflower pie, vegetarian pie, lentil curry pie, filo pastry recipe, Indian-inspired vegetarian
