Curried Cauliflower Cheese Filo Pie
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Curried Cauliflower Cheese Filo Pie

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.

Tags:
Veggie
•New
Allergens:
Cereals containing gluten
•Soya
•Milk

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.

Preparation Time45 minutes
Cooking time40 minutes
DifficultyEasy

Ingredients

serving amount

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

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Nutritional information

Energy (kJ)3299 kJ
Energy (kcal)789 kcal
Fat46.7 g
of which saturates27.5 g
Carbohydrate68.2 g
of which sugars18.4 g
Protein22.6 g
Salt3.47 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray
•Garlic Press
•Grater
•Large Saucepan
•Oven dish

Instructions

Roast the Cauliflower
1

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.

Start your Sauce
2

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! 

Say Cheese
3

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.

Build your Pie
4

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).

Into the Oven
5

Drizzle the whole pie with oil, then bake on the top shelf of your oven until the filo is golden, 10-15 mins.

Serve Up
6

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!