Curried Filo Pie with Cauliflower, Lentils, and Cheddar Recipe
Introduction
This Curried Filo Pie is a delicious way to transform leftover lentils into a comforting, crispy dish. With tender cauliflower, fragrant spices, and golden filo pastry, it’s perfect for a cozy dinner with a hint of exotic flavor.
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. 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.
- Step 2: Add all the chopped cauliflower and the sliced spring onions to the pan with 100ml hot water. Cook for 10–15 minutes until the vegetables are soft and the water has evaporated.
- Step 3: Preheat your oven to 200°C (180°C fan)/gas mark 6.
- Step 4: Stir the leftover lentils, lime pickle, and double cream into the cooked vegetables. Bring to a gentle simmer, then remove from heat and stir in the grated cheddar.
- Step 5: Transfer the filling into a baking dish (about 20 x 30cm) and spread it out evenly.
- Step 6: Take each sheet of filo pastry, tear it into pieces and lightly scrunch them up. Dot these pieces over the top of the filling, covering it completely.
- Step 7: Brush the melted butter over the filo topping and sprinkle with nigella seeds for added flavor and crunch.
- Step 8: Bake in the preheated oven for 25–30 minutes until the filo is golden and crispy. Serve warm.
Tips & Variations
- Use phyllo sheets fresh from the fridge and cover unused sheets with a damp cloth to prevent drying out.
- Substitute cheddar with a milder cheese like mozzarella or a tangy feta for a different flavor profile.
- If you don’t have leftover lentils, try making a fresh curried lentil mixture with coconut milk, curry leaves, and turmeric.
- For extra crunch, sprinkle toasted nuts like cashews or almonds on top before baking.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 180°C until warmed through to keep the filo crisp. Avoid microwaving to prevent sogginess.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen cauliflower for this recipe?
Yes, frozen cauliflower works fine. Thaw and drain any excess water before cooking to avoid a soggy filling.
What can I substitute if I don’t have nigella seeds?
If you don’t have nigella seeds, you can use sesame seeds or poppy seeds for a similar crunch and nutty flavor.
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Curried Filo Pie with Cauliflower, Lentils, and Cheddar Recipe
- Total Time: 1 hour
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Curried Filo Pie is a flavorful and comforting dish featuring tender cauliflower cooked with spring onions and saucy coconut, curry leaf, and turmeric lentils. The creamy cheesy filling is topped with crisp, golden filo pastry sprinkled with aromatic nigella seeds. Perfect as a hearty vegetarian main or sharing plate, this pie combines rich Indian-inspired flavors with a delightful flaky crust.
Ingredients
Vegetables & Base
- 1 small cauliflower, around 800g
- 4 spring onions, finely sliced
Cooking Ingredients
- 1 tbsp rapeseed oil
- 100ml hot water
Lentil Mixture
- 700g leftover coconut, curry leaf & turmeric saucy lentils (see step 2)
- 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 Cauliflower: 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 rapeseed oil in a large pan over medium-high heat. Add all the chopped cauliflower and spring onions along with 100ml of hot water. Cook for 10 to 15 minutes, stirring occasionally, until the cauliflower is soft and the water has evaporated.
- Combine Lentil Mixture: Preheat the oven to 200°C (180°C fan) or gas mark 6. Stir the leftover coconut, curry leaf, and turmeric lentils into the pan with the cooked cauliflower mixture. Add the lime pickle and double cream, bringing the mixture to a gentle simmer. Remove from heat and stir in the grated mature cheddar until well combined.
- Assemble the Pie: Transfer the lentil and cauliflower filling into a baking dish roughly 20 x 30 cm, spreading it out evenly. Take each sheet of filo pastry, tear and lightly scrunch it up before dotting pieces over the filling to cover the entire surface.
- Add Toppings and Bake: Brush the melted butter evenly over the filo topping and scatter the nigella seeds on top for flavor and decoration. Bake the pie in the preheated oven for 25 to 30 minutes or until the filo is golden brown and crisp. Remove from the oven and allow it to sit for a few minutes before serving.
Notes
- Leftover lentils enhance the flavor, but you can substitute with any saucy spiced lentil mixture.
- Handle the filo pastry gently to avoid tearing and keep it covered with a damp towel when not in use to prevent drying out.
- For a vegan version, substitute double cream and cheddar with plant-based alternatives.
- Serve with a fresh salad or chutney for added contrast and freshness.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Indian-inspired
Keywords: curried filo pie, vegetarian pie, cauliflower pie, lentil pie, Indian spiced pie, filo pastry recipe, curry leaf lentils, cheesy filo pie
