Cauliflower and Broccoli Pie
by Tarla Dalal
Added to 23 cookbooks
This recipe has been viewed 25814 times
A homemade pie crust houses a creamy filling of cauliflower and broccoli in white sauce, flavoured with pepper and covered with cheese, ready to be baked into a delicacy that none can resist! The pie crust has a superb melt-in-the-mouth texture, which perfectly complements the gooey filling.
Just make sure the white sauce is thick enough; otherwise it will ooze through the short crust pastry and make the Cauliflower Broccoli Pie soggy and difficult to eat. Serve the pie immediately to relish the awesomely cheesy texture!
A bowl of your favourite soup and a slice of Cauliflower and Broccoli Pie will team up well for a satiating meal.
- Sieve the flour. Add the butter and salt and rub in with your fingertips.
- Add about 1½ tbsp of ice-cold water to make a dough
- Roll out the dough into a 200 mm. (8”) diameter circle.
- Arrange the rolled out dough in a greased 175 mm. (7”) diameter pie dish.
- Press the dough into pie dish and prick with a fork on the bottom and sides.
- Bake in a pre-heated oven at 200°c (400°f) for 15 minutes. Keep aside.
- Combine the cauliflower florets, broccoli florets, white sauce, salt and pepper in a deep bowl and mix well.
- Fill the mixture in the short crust pastry.
- Sprinkle cheese on top and bake in a pre-heated oven at 200°c (400°f) for 15 minutes.
- Cut into 4 equal wedges and serve immediately.
Nutrient values per serving
|Vitamin A||1605.3 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0.2 mg|
|Vitamin B3||1.4 mg|
|Vitamin C||23.1 mg|
|Folic Acid||12.9 mcg|
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