Paneer and Cauliflower Pie
This is British Pie Week. I know, you have known for ages and have been planning for it for a long time, haven't you? Well, I actually have as I wanted to create a recipe for a pie that was both healthy and nutritious. As a matter of fact, I have created two, and this is down to the fact that I have two very special friends whose birthdays fall at this time, one this week and one last week. They have always had a tradition of doubling up on their birthdays and making the biggest deal possible. Well, this year I am doing that for them and making two healthy pie recipes.
Today is Hattie's pie. This is inspired by India, a country we both love very much and it. The pastry is made with wholemeal spelt flour for a much lower gluten and higher fibre content. Cauliflower and paneer are quite common in Indian cooking and the warming spices of turmeric, cumin and coriander add a punchy kick.
This recipe makes enough for two small pies but you can easily increase the ingredients to make a larger one.
120g wholemeal spelt flour
2 tablespoons of water
2-3 broccoli florets
2 handfuls frozen peas
100ml vegetable stock
1tsp tomato puree
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp turmeric
1/2 tsp chilli powder
salt and pepper to taste
Make the pastry by combining the butter and flur until it resembles breadcrumbs. Add the water and combine unti you have a ball of dough. Roll out and line your greased pie dishes. Reserve enough pastry to cover the pies.
Line the pastry cases with baking pacrchment, add baking beads or pasta and bake blind for 15-20 minutes. Remove the paper and bake for a further 5 minutes.
While you are baking the pastry, chop the cauliflower and paneer into small pieces and add to a baking dish along with the spices and teaspoon of ghee or coconut oil. Bake in the oven for 20-25 minutes until they are roasted and covered in the spices.
Remove the dish and add the stock, tomato puree and peas, mixing it all together. Add the filling to the pie cases and cover with the pastry tops.
Bake in the oven for 20-30 minutes until golden brown. Serve with a side of green vegetables.
Keep an eye out for a second pie recipe later in the week.