Curried Cauliflower Cheese Filo Pie
with Baby Leaf Salad
A twist on a puff pastry or mash topped pie, using scrunches of filo pastry to crown the creamy filling results in a golden and crispy top. Here, we're making a riff on cauliflower cheese by giving a mild curried flavour for a warming autumn supper.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
3.5 unit(s)
Filo Pastry Sheets
(Contains Cereals containing gluten, Soya)
1 unit(s)
Cauliflower
2 unit(s)
Garlic Clove
60 grams
Mature Cheddar Cheese
(Contains Milk)
1 sachet(s)
Curry Powder Mix
10 grams
Vegetable Stock Paste
150 grams
Creme Fraiche
(Contains Milk)
20 grams
Baby Leaf Mix
Not included in your delivery
20 grams
Butter
1.5 tbsp
Plain Flour
175 milliliter(s)
Water for the Sauce
1 tbsp
Honey
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C/180°C fan/gas mark 6.
Remove the filo pastry from the fridge and its packet to bring it to room temperature (see ingredients for amount). Lay it flat on the counter, covered with a damp tea towel.
Cut the cauliflower into florets (like small trees), halving any large ones.
Pop the cauliflower onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread them out in a single layer.
When the oven is hot, roast on the top shelf until golden brown and tender, 15-20 mins. Turn halfway through.
Meanwhile, peel and grate the garlic (or use a garlic press). Grate the Cheddar cheese.
Melt the butter (see pantry for amount) in a large saucepan on medium-high heat. Once hot, stir in the garlic and curry powder. Fry until fragrant, 1 min.
Stir in the flour (see pantry for amount). Cook until it forms a paste, 1-2 mins - you've made a roux!
Stir the water for the sauce (see pantry for amount) into the roux a little at a time, followed by the vegetable stock paste. Bring to the boil, stir continuously and simmer until thickened, 1-2 mins.
Mix in the creme fraiche and cheese until melted, then remove from the heat.
Once roasted, stir the cooked cauliflower into the sauce. Add a splash of water if it's a little too thick. Season with salt and pepper.
Meanwhile, halve the filo pastry sheets to make squares.
Spoon the cheesy cauliflower mixture into an appropriate sized ovenproof dish.
Scrunch each filo pastry sheet into a very loose ball and place on top of the pie. Repeat until the whole pie is covered, making sure not to overcrowd the pastry (discard any excess pastry).
Drizzle the whole pie with oil, then bake on the top shelf of your oven until the filo is golden, 10-15 mins.
Share the curried cauliflower cheese pie between your plates.
Drizzle the honey (see pantry for amount) over the pie to finish.
Serve the baby leaves alongside with a drizzle of olive oil over the leaves.
Enjoy!
