Article 7 October 2021

Recipe of the week: Sweet Potato & Cauliflower Curried Pie

Sweet Potato & Cauliflower Curried Pie

Serves 6

A hearty vegetarian meal to incorporate seasonal vegetables whilst reducing meat consumption. Perfect for a chilly autumnal evening.

IngredientsMethod
For the pastry
Plain Flour 800g
Butter 400g
Water to bind

For the filling
Vegetable Oil 20ml
Sweet Potato peeled & cubed 400g
Cauliflower cut into small florets 300g
Onion finely diced 100g
Garlic finely diced 2
Tikka Paste 40g
Coconut Milk 200g
Chickpea 200g
Chopped Tinned Tomatoes 200g
Frozen Spinach 100g
Fresh Coriander 10g
Cumin Seed 10g
Salt & Pepper



For the filling
1. Steam the sweet potato & Cauliflower for 5 minutes, refresh.
2. Place a large pan onto a medium heat, add the oil and when hot, add the onions and fry for five minutes. Then add the garlic and cook for a further two minutes.
3. Add the tikka paste, stir well and allow to cook out for a few minutes.
4. Add the coconut milk, chopped tomatoes, chickpeas, spinach, and coriander, stir well. Bring to boil and simmer for 10 minutes. 
5. Add the sweet potato and cauliflower and continue to cook for a further 10 minutes, then season to taste, allow to cool.

For the pastry 
6. Place the flour and margarine into a bowl and rub together until it resembles breadcrumbs. Add salt and enough water to bring the mix together into a dough.
7. Roll out two-thirds of the pastry and using a bowl or pastry cutter, cut six rounds, about 3cm larger than your muffin tin, and use these to line your greased tin, pressing carefully into the edges of each hole, and overlapping the top slightly.
8. Split the curry filling between your pastry cases.
9. Roll out the remaining pastry to around 3mm thick, and using a cutter the same size as your muffin tin, cut out six rounds. Place one round on each pie, and crimp along the overlap of the pastry case to seal.
10. Brush with the reserved chickpea water (aqua faba), and sprinkle with cumin seeds. Place in the oven at 170°C for 30-40 minutes until the pastry is crisp and golden and the filling is piping hot. 

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