Cauliflower and Broccoli Pie
by Tarla Dalal
Added to 24 cookbooks
This recipe has been viewed 33421 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.
For the pie crust- Sieve the flour. Add the butter and salt and rub in with your fingertips.
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- Add about 1½ tbsp of ice-cold water to make a dough
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- Roll out the dough into a 200 mm. (8”) diameter circle.
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- Arrange the rolled out dough in a greased 175 mm. (7”) diameter pie dish.
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- Press the dough into pie dish and prick with a fork on the bottom and sides.
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- Bake in a pre-heated oven at 200°c (400°f) for 15 minutes. Keep aside.
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How to proceed- Combine the cauliflower florets, broccoli florets, white sauce, salt and pepper in a deep bowl and mix well.
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- Fill the mixture in the short crust pastry.
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- Sprinkle cheese on top and bake in a pre-heated oven at 200°c (400°f) for 15 minutes.
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- Cut into 4 equal wedges and serve immediately.
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Accompaniments
Nutrient values per serving
Energy | 543 cal |
Protein | 11.3 g |
Carbohydrates | 38.2 g |
Fiber | 1 g |
Fat | 36 g |
Cholesterol | 2.9 mg |
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 |
Calcium | 268.2 mg |
Iron | 1.7 mg |
Magnesium | 0 mg |
Phosphorus | 0 mg |
Sodium | 398.3 mg |
Potassium | 215.1 mg |
Zinc | 0.4 mg |
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6 FAVOURABLE REVIEWS
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5 of 10 users found this review useful
See more reviews
No review of this type was found
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