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Curried Red Pepper and Cauliflower Pie

This meat free option is full of flavour and will soon become one of your favourite savoury pies.

Preparation Time: 1 hour, plus chilling time
Cooking Time: 55 mins

Ingredients

For the Pastry

  • 450g plain flour
  • 225g butter, cubed
  • 2-3 tbsp cold water
  • 1 egg, beaten

For the Filling

  • 2 tbsp sunflower oil
  • 1 onion, finely chopped
  • 2 garlic cloves, chopped
  • 1 large red pepper, sliced
  • 225g cauliflower florets
  • 2 courgettes, cubed
  • 110g mushrooms, quartered
  • 2 tsp curry powder
  • 75g frozen peas
  • 25g butter
  • 25g plain flour
  • 4 tbsp Greek-style yogurt
  • 3 tbsp chopped fresh coriander

Step 1

Sieve the flour into a food processor or into a mixing bowl if blending by hand. Add the butter & a pinch of salt and process for 30 seconds or rub with fingertips until you have a breadcrumb consistency. Add 2 tbsp cold water and turn on processor or mix by hand. Slowly trickle in about half a tbsp of water until the pastry comes together in a ball. Remove the pastry and shape into a ball. Wrap in cling film & refrigerate for 20 minutes.

Step 2

Heat the oven to 190°C/ 375°F/ gas 5.

Step 3

Remove the pastry from the fridge. Cut it in half. Roll out one half on a floured board and line a buttered 24cm round deep pie dish with the pastry. Prick the base all over with a fork. Line with greaseproof paper and fill with baking beans. Bake on an oven tray for 15 minutes. Remove from the oven, take out the baking beans and paper and brush the base with beaten egg. Return to the oven for 5 minutes.

Step 4

Heat the oil in a large pan, and then cook the onion and garlic for 5 mins until tender. Stir in the curry powder, and then cook for a further 2-3 mins

Step 5

Add the red pepper, cauliflower and courgettes to the pan with 300ml/1/2pt water, bring to the boil, and then simmer for 10mins until the vegetables are almost tender. Add the mushrooms and cook for a further 5 minutes. Drain, reserving the cooking liquid, and then mix in the peas.

Step 6

Melt the butter in a large pan, stir in the flour, then cook for 1 min. Add the reserved vegetable cooking liquid, then cook, stirring, until it forms a thick sauce. Simmer for 3 mins, stirring, then remove from heat and stir in the yogurt, coriander, vegetables and seasoning. Leave to cool slightly.

Step 7

Spoon the mixture into the pie dish. Brush the rim of the dish with the beaten egg, cover the pie with the rolled out lid of pastry, pressing firmly on to the rim. Trim the edges and press firmly to seal. Make a hole in the centre of the pie to allow steam to escape. Glaze the pie with the beaten egg, place on a baking sheet and bake for 25-30 mins.