Recipes > Gourmet Savoury Pastries > Curry, Cauliflower and Chickpea Pie

Curry, Cauliflower and Chickpea Pie

Recipe Steps

Pastry for pie top

Group 1

Pie filling

Group 1
  • g/ml:
    250

  • Ingredients:
    Sliced brown onion

  • Method:
    Cook for 2 minutes on high, in pot with oil.
Group 2
  • g/ml:
    8
    4
    30
    20
    25
    5
  • Ingredients:
    Ground coriander
    Cumin seeds
    Seeded mustard
    Chilli paste
    Curry powder
    Garam Masala
  • Method:
    Add to onions in the pot and cook for 2 minutes.
Group 3
  • g/ml:
    400
    400
    800

    60
    6
    3
  • Ingredients:
    Water
    Coconut cream
    Roughly chopped cauliflower - coarse
    Minced garlic
    Salt
    White pepper
  • Method:
    Add to the pot. Bring to the boil and simmer with lid, stirring every now and again until cauliflower is tender and cooked.
Group 4
  • g/ml:
    400
    20
  • Ingredients:
    Chick peas - drained and rinsed
    Lemon juice
  • Method:
    Add to the pot and stir through. prepare to add thickener.

Group 5

Group 6
  • g/ml:
    120
  • Ingredients:
    Washed baby spinach
  • Method:
    Mix through filling.
  • 2686
  • TOTAL WEIGHT

PASTRY FOR PIE BOTTOM

Group 1

Additional Information:

Baking
230°C for 15-20 minutes

Make up Procedure
Line, fill and top pies in the normal manner.

Freezing
Meat pie fillings are suitable for freezing in a baked or unbaked state and are completely freeze-thaw stable.

Vegan Friendly Recipe – This recipe uses vegan friendly ingredients.

Recipe Uses:

Flex Ready Bits Medium 15kg

Premium medium grade all vegetable shortening ready bits for use in all puff pastry lines. This product is virtually Trans Free and is suitable for vegetarian and vegan use.



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