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Curried filo pie

One curried filo pie

Curried filo pie

Name: Curried filo pie
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Ingredients: 1 small cauliflower around 800g; 1 tbsp rapeseed oil; 4 spring onions finely sliced; 700g leftover coconut, curry leaf & turmeric saucy lentils (see step 2); 2 tbsp lime pickle; 100ml double cream; 150g mature cheddar grated; 270g filo pastry; 25g butter melted; 1 tsp nigella seeds

Ailsa Burt

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Serves 4

Easy

Prep: 15 mins

Cook: 45 mins

A star rating of 1 out of 5.2 ratingsRate

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Make a batch of spiced lentils then use it as a base to make the filling for this curried filo pie with cauliflower. Scatter over nigella seeds to serve

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Learn how to make your own homemade filo pastry to use in this pie recipe.

Ingredients

Nutrition

Units:

MetricUS

1 small cauliflower

around 800g
1 tbsp rapeseed oil
4 spring onions

finely sliced
700g leftover coconut, curry leaf & turmeric saucy lentils (see step 2)
2 tbsp lime pickle
100ml double cream
150g mature cheddar

grated
270g filo pastry
25g butter

melted
1 tsp nigella seeds

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Nutrition: Per serving

kcal897
fat50g
saturates27g
carbs73g
sugars11g
fibre14g

high
protein33g
salt1.79g

Method

step 1

Discard any tatty outer leaves from the cauliflower, then cut the cauliflower into small florets. Thinly slice the stalk and leaves too. Heat the oil in a large pan over a medium-high heat. Stir in all the chopped cauliflower and the spring onions with 100ml hot water. Cook for 10-15 mins until soft and the water has evaporated.
step 2

Heat the oven to 200C/180C fan/gas 6. Stir in the leftover lentils, lime pickle and double cream. Bring to a gentle simmer, then remove from the heat and stir in the cheese. Tip into a baking dish (ours was 20 x 30cm) and spread out. Take each sheet of filo, tear and lightly scrunch up a bit and dot over the top of the filling, making sure the whole top is covered. Brush over the melted butter then scatter over the nigella seeds. Bake in the oven for 25-30 mins until golden and crispy.

Recipe from Good Food magazine, February 2025

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A star rating of 1 out of 5.2 ratings

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