Indian spiced cauliflower pies

Indian spiced cauliflower pies

Prep Time 30 minutes
Cook Time 50 minutes
Course Lunch, Main Course
Servings 4


  • 1 Roll Paneton flaky pastry (use Pastry&Co for a vegan option)
  • 1/4 cauliflower finely cut
  • 1 small potato finely diced
  • 1/2 celery stick finely diced
  • 1/2 carrot finely diced
  • 1 onion finely diced
  • 1/4 cup black lentils (put works well too)
  • 2 garlic cloves finely diced
  • 1 tsp tumeric powder
  • 1 Tbs grated ginger
  • 1 tsp mustard seeds
  • 1 tsp cumin powder
  • 1 egg (for washing pastry)
  • sesame seeds (for sprinkling on pis lid)


  • Preheat oven to 200'
  • Boil a small pot of salted water, add lentils and cook till tender. drain and set aside.
  • Finely dice onion, carrots and celery and sauté till softened. Add diced potato, cauliflower, garlic, ginger, spices and cook until tender (add a little water if needed to soften veggies)
  • Add lentils to cauliflower mix, season to taste with salt and pepper. Set aside and cool.
  • Cut flaky pastry into four top and bottom disks using the tin as a guide.
  • Fill with cooled mix, crimping edges to secure filling.
  • Brush with egg mix and sprinkle sesame seeds over the top and bake in the oven until golden – approx 30 minutes.

Delicious served with a yoghurt coriander sauce and a green salad.