Masala Spiced Cauliflower and Potato Pie

Serves 8

For the pastry

Ingredients:

125g/4oz plain flour, plus extra for rolling
125g/4oz wholemeal flour
150g/5oz butter
1 free-range egg, beaten
For the roast cauliflower

450g cauliflower florets
3 tbsp sunflower oil
3 onions, halved and sliced
50g korma curry paste
For the filling

450g floury potatoes, such as Maris Piper or King Edward, peeled and cut into quarters
25g/1oz butter
1 tbsp sunflower oil
2 garlic cloves, crushed
100g/3½oz baby spinach leaves
250ml/9fl oz double cream
pinch freshly grated nutmeg
flaked sea salt and freshly ground black pepper
tsp garam masala

How to make:

1.Put the flour and butter in a food processor and blend until the mixture resembles fine breadcrumbs.

2.Add the egg and pulse until the mixture just comes together as a dough.

3.Bring the dough together and flatten into a round shape.

4.Put the pastry in the centre of a 20cm/8in springform cake tin and carefully ease it over the base and up the sides of the tin.

5.Take the cauliflower florets, oil, onions and korma paste and mix together thoroughly in a bowl.

6.Tip into pre heated roasting tray and roast in 200°C oven for 30 mins, when cooked with colour set aside to cool.

7.Cook the potatoes in boiling water for 15 minutes, or until just tender. Drain in a colander, tip back into the saucepan and cut into 3cm/1¼in pieces with a round-bladed knife.

8.Melt the butter and oil in a large frying pan and fry the garlic gently for 2 minutes

9.Add the potatoes, the spinach leaves and roast cauliflower mix , season with nutmeg, salt and freshly ground black pepper. Mix all the ingredients together until well combined.

10.Spoon the filling mixture into the pastry case. Pour over the cream and allow it to drizzle down between the layers. Sprinkle the garam masala on top. Place the tin on a baking tray and bake in Preheat the oven (200°C/180°C (fan)/Gas 6).

11.Bake in the oven for 40-45 minutes, or until the pastry is crisp and pale golden-brown.

12.Leave the pie to cool in the tin for 10 minutes. Remove the pie from the tin and place it on a serving plate. Cut into thick wedges with a sharp knife.

Recipe courtesy of Cranks
www.cranks.co.uk