CAULIFLOWER MASALA PIE
It's no secret how I feel about pie – it's one of my greatest loves. So, I spend a lot of time thinking of new ways to eat it. This recipe combines pie with one of my other favourite foods, curry. It's truly magical.
- 350 g waxy potatoes peeled & chopped into small cubes
- 1 small cauliflower peeled & chopped into small pieces
- neutral oil (sunflower or vegetable)
- 2 onions finely chopped
- 1 thumb-sized piece ginger grated
- 4 cloves garlic minced
- 1.5 tsp cumin seeds
- 1 tsp fennel seeds
- 1 tbsp curry powder
- 1 tsp garam masala
- 400 g tin chickpeas drained & rinsed
- 115 g frozen peas
- 15 g fresh coriander finely chopped
- 1 tbsp cornflour mixed with 1 tbsp water
- sea salt & freshly ground black pepper
- to serve: mango chutney
- 225 g plain flour
- 2 tsp nigella seeds
- 1 tsp cumin
- 1/2 tsp fine sea salt
- 125 g chilled plant-based butter cubed
Start with making the pastry. Combine the flour, nigella seeds, cumin and salt in a mixing bowl. Add the butter and use your fingers to rub it into rough breadcrumbs. Add 2-3 tbsp of water, then gently knead the dough until it just about comes together. Tip the dough out onto a work surface, use your hands to bring it together, then wrap in parchment paper. Refrigerate for 30 minutes.
Preheat the oven to 180°c (fan-assisted)/390°c/gas 6.
Combine the potatoes and cauliflower on a large baking tray. Drizzle with a good glug of oil and season with a generous pinch of salt and black pepper. Use your hands to give everything a mix, then roast for 25-30 minutes, or until the potato is soft all the way through.
Heat a good glug of oil in a large pan over a medium heat. Once hot, add the onion and a pinch of salt and fry for 8-10 minutes, or until soft and translucent. Add the ginger and garlic and fry for a further minute or so, just to soften.
Bash both the cumin and fennel seeds into a powder. Add them into the pan along with the curry powder and garam masala, then stir well, until the spices release their fragrance. Add the roasted potatoes and cauliflower, chickpeas, frozen peas, fresh coriander and cornflour slurry and mix until thoroughly combined. Taste and adjust the seasoning, if needed. Remove from the heat and allow to cool completely.
Roll the pastry out on a lightly floured surface into a circle about 3mm thick. Line a 20cm loose-bottomed cake tin with the dough, letting it stand a little above the rim and making sure it is pushed right into the sides. Lay a sheet of parchment paper over top and fill with baking beans (or dry lentils/rice). Blind bake for 15 minutes, then remove the baking beans and paper and cook for a further 10 minutes, until just starting to brown.
Pack the filling into the pastry case, then return to the oven for 30-35 minutes, until golden on the edges and set in the middle. Allow to cool for at least 20 minutes before removing from the tin and spreading the top with a few good spoonfuls of mango chutney. Serve warm or cold.
If you love this Cauliflower Masala Pie, give my Creamy Leek Pie a go next!