Curried Filo Pie
Experience the Comfort of Curried Filo Pie
Imagine a dish brimming with golden, crispy layers of filo pastry that envelop a collection of tender cauliflower and flavorful lentils. This Curried Filo Pie is not just a meal; it’s a hug on a plate. It’s perfect for cozy weeknights or anytime you want to impress friends with something wholesome and indulgent. My first encounter with this pie was during a bustling farm-to-table gathering, and I was instantly captivated by its aroma and vibrant flavors. Combining textures and tastes, this recipe brings together the charm of British comfort food and Indian spices in a delightful way.
Why Make this Recipe
Why You’ll Love This Dish
What makes this Curried Filo Pie stand out? For starters, it’s incredibly versatile, allowing you to repurpose leftovers in a fun, exciting way. With just a handful of wholesome ingredients, it’s both budget-friendly and quick to prepare—ideal for busy families or anyone looking to eat healthy without sacrificing flavor.
Don’t just take my word for it! Here’s what a thrilled home cook had to say:
“This pie is an absolute game-changer! It’s so easy to whip up, and every bite is bursting with flavor. My kids couldn’t get enough of it!”
Whether you need a filling dish for a rainy day or a unique centerpiece for a dinner party, this recipe nails it. Plus, it’s perfect for veggie lovers or anyone trying to sneak in some extra vegetables into their diet!
How to Make Curried Filo Pie
The Cooking Process Explained
Creating the Curried Filo Pie is a straightforward process that comes together in a series of simple steps, ensuring your time in the kitchen is both enjoyable and rewarding. Here’s a quick peek at what you’ll be doing:
- Prepare your cauliflower and spring onions.
- Sauté the veggies until soft, then mix in the flavorful lentils and seasonings.
- Assemble everything in a baking dish and top it off with scrunched filo pastry.
- Bake until golden and crispy.
What You’ll Need
To make this delightful pie, gather the following 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
Feel free to substitute the cauliflower with broccoli or any seasonal veggies if you prefer. The leftover lentils can easily be swapped with a different type of legume for varied flavors.
Step-by-Step Instructions
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Start by discarding any tatty outer leaves from the cauliflower. Cut the cauliflower into small florets and thinly slice the stalk and leaves.
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In a large pan, heat the rapeseed oil over medium-high heat. Add the chopped cauliflower and spring onions along with 100ml of hot water. Cook for about 10-15 minutes until they’re soft and the water has evaporated.
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Preheat your oven to 200C (180C fan/gas 6).
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Stir in the leftover lentils, lime pickle, and double cream to the pan. Bring to a gentle simmer, then remove from heat and fold in the grated cheddar.
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Pour the mixture into a baking dish and spread it out evenly.
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Take each sheet of filo pastry, tear them carelessly, and lightly scrunch them before dotting them over the filling to ensure it’s fully covered.
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Brush the scrunched pastry with melted butter and sprinkle the nigella seeds over the top.
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Bake in the oven for 25-30 minutes until the pastry is golden and crispy.
Best Ways to Enjoy It
How to Plate and Pair
When it’s time to serve your Curried Filo Pie, consider pairing it with a fresh green salad drizzled with a zesty vinaigrette to cut through the richness of the dish. You could also serve it alongside a cooling yogurt sauce for an even more delightful experience. For a cozy evening, a side of warm naan bread can make for an excellent complement to the flavors.
Storage and Reheating Tips
Keeping Leftovers Fresh
If you have any pie left (which is rare, trust me!), you can store it in an airtight container in the fridge for up to three days. Reheat it in the oven to maintain that crispy pastry—just pop it in at 180C until warmed through. Alternatively, you can freeze the completely cooled pie for up to a month. Just make sure to wrap it tightly to prevent freezer burn.
Helpful Cooking Tips
Tricks for Success
For the best results, always ensure your filo pastry is fresh and properly stored to avoid dryness. If you’re in a hurry, you can prep the filling ahead of time and assemble the pie just before baking. Additionally, feel free to experiment with different cheeses or add more spices if you like an extra kick.
Creative Twists
Recipe Variations
Why not get creative? You can add additional vegetables like spinach or bell peppers for added nutrition and flavor. To make it vegan, substitute the double cream with coconut cream, and use a vegan cheese option. You could also switch up the spices by adding garam masala or cumin for a different twist each time.
Your Questions Answered
Common Questions
1. Can I use frozen cauliflower?
Absolutely! Just thaw it and drain any excess moisture before use.
2. How long does it take to prepare?
The prep time is around 20 minutes, and the cooking time is about 30 minutes, making this a quick and satisfying dish.
3. What can I use if I don’t have nigella seeds?
If you can’t find nigella seeds, sesame seeds or poppy seeds provide a nice alternative texture and flavor.
Now that you have all the details, it’s time to bring this beautiful dish from your oven to your table. Enjoy the delightful layers and the hearty filling—it’s sure to become a repeat favorite in your household!
Curried Filo Pie
Ingredients
Method
- Discard any tatty outer leaves from the cauliflower. Cut the cauliflower into small florets and thinly slice the stalk and leaves.
- In a large pan, heat the rapeseed oil over medium-high heat. Add the chopped cauliflower and spring onions along with 100ml of hot water. Cook for about 10-15 minutes until they’re soft and the water has evaporated.
- Preheat your oven to 200C (180C fan/gas 6).
- Stir in the leftover lentils, lime pickle, and double cream to the pan. Bring to a gentle simmer, then remove from heat and fold in the grated cheddar.
- Pour the mixture into a baking dish and spread it out evenly.
- Take each sheet of filo pastry, tear them carelessly, and lightly scrunch them before dotting them over the filling to ensure it’s fully covered.
- Brush the scrunched pastry with melted butter and sprinkle the nigella seeds over the top.
- Bake in the oven for 25-30 minutes until the pastry is golden and crispy.
