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Quick cauliflower pasties

Name: Quick cauliflower pasties
Yield: 4
Ingredients: 1⁄2 cauliflower, sliced into 1cm-thick pieces; 2 tbs extra virgin olive oil; 1⁄4 cup (35g) raw cashews; 1 tsp each ground cumin, curry powder, brown mustard seeds; 2 tbs currants or raisins; Finely grated zest & juice of 1⁄2 lemon; 150g paneer, or firm ricotta, chopped; 375g sheet puff pastry (we used Careme) or 1 sheet frozen butter puff pastry, thawed; Fried curry leaves (optional); Thick Greek-style yoghurt, tomato & chilli relish to serve

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by Shannon Bennett

Chef

Aug 23, 2015

Shannon Bennett stole this recipe from his wife, and now we're sharing it with you. It's a great, end-of-week vegetarian dish the kids will love, and can be on the table in no time.

1⁄2 cauliflower, sliced into 1cm-thick pieces
2 tbs extra virgin olive oil
1⁄4 cup (35g) raw cashews
1 tsp each ground cumin, curry powder, brown mustard seeds
2 tbs currants or raisins
Finely grated zest & juice of 1⁄2 lemon
150g paneer, or firm ricotta, chopped
375g sheet puff pastry (we used Careme) or 1 sheet frozen butter puff pastry, thawed
Fried curry leaves (optional)
Thick Greek-style yoghurt, tomato & chilli relish to serve

Method

1.

Preheat oven to 200°C. Steam cauli ower for 3-4 minutes until almost tender.
2.

Remove and cool slightly. Place in a bowl and toss with the olive oil, cashews, spices, currants and lemon, then season. Set aside.
3.

Cut the pastry into 4 squares, then place on a baking tray lined with baking paper and lightly prick the centre of each with a fork, leaving a 1cm border.
4.

Divide the cauliflower mixture and paneer between the pastry, then bake in the oven for 15 minutes or until puffed and golden.
5.

Scatter with the fried curry leaves and serve with Greek-style yoghurt and tomato and chilli relish.