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Indian spiced cauliflower pies

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

Ingredients
  

  • 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)

Method
 

  1. Preheat oven to 200'
  2. Boil a small pot of salted water, add lentils and cook till tender. drain and set aside.
  3. 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)
  4. Add lentils to cauliflower mix, season to taste with salt and pepper. Set aside and cool.
  5. Cut flaky pastry into four top and bottom disks using the tin as a guide.
  6. Fill with cooled mix, crimping edges to secure filling.
  7. 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.