Curried Filo Pie
Introduction
Gather ‘Round for a Cozy Baked Cauliflower Dish!
There’s something truly special about a recipe that uses up leftovers. Not only does it help reduce food waste, but it also gives you a chance to get creative in the kitchen! A while back, I found myself staring down a small cauliflower and a pot of delicious coconut, curry leaf, and turmeric saucy lentils. I thought, “Why not combine the two into something warm and indulgent?” And that’s how this baked cauliflower delight was born! It’s a cozy, comforting dish that hugs you from the inside out—perfect for a chilly evening.
Detailed Ingredients with Measures
Cauliflower
1 small cauliflower, around 800g
Rapeseed Oil
1 tbsp rapeseed oil
Spring Onions
4 spring onions, finely sliced
Leftover Lentils
700g leftover coconut, curry leaf & turmeric saucy lentils
Lime Pickle
2 tbsp lime pickle
Double Cream
100ml double cream
Mature Cheddar
150g mature cheddar, grated
Filo Pastry
270g filo pastry
Butter
25g butter, melted
Nigella Seeds
1 tsp nigella seeds
Prep Time
Get Ready to Cook!
Prep time? About 15-20 minutes. Just enough time to sip on your favorite drink and put on that apron you love!
Cook Time, Total Time, Yield
Let’s Get Cooking!
Cook time takes around 25-30 minutes in the oven. So, grab a comfy chair and relax while you wait! The total time adds up to around 50 minutes of culinary bliss, and you’ll end up with a hearty dish that serves around 4 people. Perfect for sharing with family or devouring alone—no judgment here!
Now, here comes the fun part—when you’re cooking, don’t stress if things don’t go perfectly. Maybe you forgot to chop the spring onions, or the melted butter splashes a bit—it’s all part of the kitchen adventure! As you start mixing and baking, take a moment to appreciate how the kitchen filled with warmth and lovely aromas.
So, let’s throw that cauliflower in the oven and bake up some comfort food magic. You’ll be surprised at how a few simple ingredients can come together to create something truly delightful. Happy cooking, friends! 🍽️
Detailed Directions and Instructions
Prepare the Cauliflower
Discard any tatty outer leaves from the cauliflower, then cut the cauliflower into small florets. Don’t stress if your florets are uneven; they’ll cook down just fine. Also, take a moment to thinly slice the stalk and leaves, as they add great flavor and good texture to the dish.
Cook the Cauliflower and Spring Onions
In a large pan, heat the rapeseed oil over medium-high heat. Once it’s nice and hot, toss in all the chopped cauliflower and the finely sliced spring onions. Add 100ml of hot water to the pan, and let it simmer gently. Cook for about 10-15 minutes until the cauliflower is soft and the water has evaporated. Remember to give it a little stir occasionally—nobody likes burnt bits!
Preheat the Oven
While you’re waiting for the cauliflower, go ahead and preheat your oven to 200C/180C fan/gas 6. This way, it’ll be nice and hot when you’re ready to bake!
Combine Ingredients for the Filling
Once the cauliflower is cooked, stir in the leftover coconut, curry leaf & turmeric saucy lentils, lime pickle, and double cream. Bring everything to a gentle simmer for a moment; the aroma will be incredible! After that, remove it from the heat and add in the grated mature cheddar, stirring until it’s all melty and smooth.
Assemble the Dish
Carefully tip your mixture into a baking dish (20 x 30cm) and spread it out evenly. Now comes the fun part! Take each sheet of filo pastry, tear it into pieces, and lightly scrunch each piece as you dot them over the top of the filling. The scrunching adds a lovely texture—don’t worry about perfection here!
Butter and Season
Brush the melted butter generously over the filo pastry. This helps it get that gorgeous golden brown color while baking. Finish by scattering the nigella seeds on top for extra flavor and a sprinkle of crunch.
Bake to Perfection
Pop your baking dish in the preheated oven and bake for 25-30 minutes until the top is golden and crispy. You might want to keep an eye on it towards the end—oven times can be sneaky!
Notes
Storage Tips
This dish can be stored in the fridge for a couple of days. Just make sure to cover it well to keep it fresh!
Vegetarian Variations
Feel free to swap out the double cream with a dairy-free alternative, based on your dietary needs!
Extra Crunch
For added crunch, consider sprinkling some breadcrumbs on top before baking. It gives that extra texture that might remind you of a comforting casserole!
Experiment with Spices
Don’t hesitate to add a few of your favorite spices or fresh herbs to the lentil mixture for a little twist. A pinch of chili flakes could add a nice kick. Enjoy your kitchen adventure!
Cook techniques
Properly Preparing Cauliflower Florets
To ensure your cauliflower cooks evenly and quickly, always cut it into similarly sized small florets. Don’t discard the stalk and leaves—thinly sliced, they become tender and add extra flavor and nutrients when sautéed or simmered.
Gentle Pre-cooking for Tenderness
Sauté the cauliflower and spring onions briefly in hot oil with a splash of hot water. Cooking in this gentle, steam-like manner for 10-15 minutes helps soften and lightly caramelize the vegetables, bringing out sweetness without overly browning them or making them mushy.
Using Leftover Curry Lentils Creatively
Turning leftover lentils into a creamy, delicious bake is a fantastic way to repurpose food. The combination of lime pickle and double cream enriches and refreshes the leftover curry, adding zestiness and creaminess to create a flavorful filling.
Assembling Filo Pastry Topping
To achieve a crispy, golden topping, gently scrunch torn filo pastry sheets and fully cover the filling. The uneven and fluffy texture increases crunchiness and visual appeal. Be sure to brush generously with melted butter and sprinkle lightly with nigella seeds for extra flavor and texture contrast.
FAQ
Can I use frozen cauliflower instead of fresh?
Yes, you can use frozen cauliflower; however, thaw it properly and drain excess moisture before cooking it to ensure your bake doesn’t turn out watery.
What can I substitute for rapeseed oil?
Olive oil or sunflower oil are fine substitutes. They offer similar results in terms of texture and cooking, so use whatever neutral-tasting oil you have handy.
Is lime pickle essential? Can I replace it?
Lime pickle provides tangy depth and slight heat. If you don’t have it, you can substitute with mango chutney for sweetness or lemon zest and a splash of vinegar for tanginess, though you’ll lose some authentic flavor.
Can I use another type of pastry if I’m out of filo?
Yes, puff pastry or shortcrust pastry works as an alternative. Puff pastry gives a rich, buttery top while shortcrust offers a richer and crumblier texture. Note baking time may vary slightly based on pastry thickness.
What other cheese can I use instead of mature cheddar?
You can replace mature cheddar with another melting cheese such as Gruyere, Gouda, mozzarella, or Monterey Jack, depending on what flavor intensity you prefer.
Can this dish be prepared ahead of time?
Absolutely. Assemble the filling ahead, store covered in the refrigerator, add filo topping and melted butter just before baking. Keep filling separate from the pastry to ensure your pastry stays crisp.
How do I store and reheat leftovers?
Leftovers can be refrigerated in an airtight container for up to 2-3 days. Reheat gently in the oven at about 180C for 15-20 minutes, covering loosely with foil to avoid over-browning, until piping hot.
Why are nigella seeds recommended?
Nigella seeds provide subtle nutty, peppery notes and add visual appeal. If unavailable, sesame or poppy seeds make fine substitutions.
Conclusion
This dish of cauliflower and lentils wrapped in crispy filo pastry is more than just a meal; it’s a comforting hug on a plate! Every bite is a delightful mix of textures and flavors, coming together effortlessly, even if things got a little messy along the way—like that moment when I knocked over the cheese and had to scoop it back into the bowl… yeah, my kitchen has seen better days! But you know what? Cooking is more about the love you put into it rather than the perfection you try to achieve. This recipe is proof that with a little creativity and some leftover magic, you can whip up something that feels both fancy and homely, perfect for sharing with friends or a cozy night in. So don’t hesitate, get those hands working, make a little mess, and transform simple ingredients into something beautiful. Enjoy every moment, however chaotic it may be!
Vegetable and Lentil Curry Puff
Take a twist on the usual with puff pastry instead of filo. Just fill the pastry with the same lentil and veggie mixture, bake until golden, and enjoy a lovely, flaky curry puff perfect for lunchboxes or snack time.
Spicy Lentil Soup
Use those leftover lentils to whip up a hearty soup! Just add more broth, some diced tomatoes, and whatever winter veggies you have lying around. Simmer until everything is tender and serve with a crusty bread. Perfect for chilly days!
Stuffed Peppers
How about stuffing bell peppers with the same delicious lentil filling? Bake them until the peppers are tender, and sprinkle a bit of cheese on top for extra flair. They make for a vibrant, healthy dinner option!
Cheesy Cauliflower Bake
For a simple yet comforting dish, steam the cauliflower and combine it with cheese, cream, and some classic spices. Bake until bubbly and golden for a side dish that could steal the show!
Cauliflower Tacos
Get a little adventurous and use roasted cauliflower florets as the base for tacos. Top with avocado, lime pickle, a drizzle of creamy sauce, and perhaps a sprinkle of cilantro. Yummy and great for a fun family meal!
Lentil Salad
If you’re looking for something fresh, toss those lentils with some chopped veggies, a squeeze of lime, and a good drizzle of olive oil for a vibrant salad that’s refreshing and filling!
Whichever way you choose to go, remember that cooking is about experimenting and enjoying the process. Happy cooking!
