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
Scale
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
