Curried Cauliflower Cheese Filo Pie

Name: Curried Cauliflower Cheese Filo Pie with Baby Leaf Salad
Total time: 45 min
Yield: 2
Cuisine: British
Ingredients: 3.5 unit(s) Filo Pastry Sheets; 1 unit(s) Cauliflower; 2 unit(s) Garlic Clove**; 60 grams Mature Cheddar Cheese; 1 sachet(s) Curry Powder Mix; 10 grams Vegetable Stock Paste; 150 grams Creme Fraiche; 20 grams Baby Leaf Mix; 20 grams Butter; 1.5 tbsp Plain Flour; 175 milliliter(s) Water for the Sauce; 1 tbsp Honey

with Baby Leaf Salad

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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

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.

Total45 minutes

Active 40 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

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

Dietary Fibre7.7 g

Protein22.6 g

Salt3.5 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

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).