Our Curried Cauliflower Cheese Filo Pasty Pie is a true delight for your taste buds! Indulge in the creamy decadence of cauliflower and cheese, wrapped in flaky filo pastry. Perfect for those chilly winter evenings, this vegetarian marvel offers a rich, curry-infused flavor that can be swapped for a zesty Cajun twist, catering to every palate. Whether you crave comfort food or a flavourful adventure, our little filo delight promises a savory experience like no other.
Ingredients:
1 large cauliflower, trimmed and cut into bite-size florets
2 teaspoons of a mild curry powder (or use cajun spice)
3 tablespoons Oil (avocado or olive)
100gms unsalted butter - half cut into cubes and half melted
75gms plain flour
675gms milk
2 garlic cloves crushed
1 1/2 tablespoons of mild english mustard
150gms of grated cheese
Salt & Pepper to season (or use Salt'n'Peppa)
6 sheets of Filo pastry
Instructions:
Roast the Cauliflower:
Preheat the oven to 180°C fan.
Line the bottom and sides of a 23cm springform cake tin with baking paper.
In a bowl, toss the cauliflower with half the oil and the curry powder (or cajun spice) and season with salt and pepper (or use Salt'n'Peppa). Once completely coated lay it out on a banking tray and roast for about 20 minutes, until cooked through and lightly coloured. Set aside, and turn the oven temperature down to 170°C fan.
Create the Cheese Sauce:
Add the cubed butter into a medium saucepan and on a medium-high heat melt the butter.
Once melted, whisk in the flour and cook for 1–2 minutes until it starts to form a paste.
Turn down the heat to medium and slowly add the milk a little at a time, whisking continuously to prevent any lumps until you have created a smooth sauce. Cook, whisking often, for about 7 minutes, until thickened slightly.
Take the sauce off the heat and stir in the garlic, mustard, cheese and 1/4 teaspoon of salt until the cheese has melted.
The Filo:
In a bowl, combine the melted butter and the remaining 1&1/2 tablespoons of oil and set aside.
Working one filo sheet at a time, brush the exposed side of the filo with the butter and oil mixture and drape it into your prepared tin buttered side up. Push the sheets down gently to fit. Continue doing this with the next filo sheet, brushing it with the butter and oil mixture and then layering it over the bottom sheet, rotating it slightly so the overhang falls over the sides of the springform tin at a different angle. Do this with all six sheets then spoon half the cheese sauce into the base and top with the roasted cauliflower florets.
Spoon over the remaining cheese sauce, then fold the overhanging filo pastry back over the cauliflower so that it creates a messy ‘scrunched-up’ border around the edges, leaving the centre of the pie exposed.
Brush the top of the filo border with the remaining butter mixture, then transfer the tin to a baking tray and bake for 30 minutes.
After the initial 30 minutes of baking, release the outer circle of the springform tin and return the pie to the oven for another 20–25 minutes so that the sides of the pie are nicely coloured and everything is golden and bubbling.
Leave to settle for 15 minutes before serving.
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