On my kitchen window sill, I have some basil growing and in the fridge a jar of sun-dried tomato. I boiled some potatoes and mashed them well. Then I steamed the cauliflower until it was tender. When it was cool enough I roughly chopped it. Then combined both the potato mash and cauliflower with a little seasoning. I divided the mix into two bowls, to one I stirred in minced sun dried tomatoes, to the other basil I did this for affect. I thought I'd layer one half of the pie in red and the other in green (see below), but if you decide to make this you can combine it all. I was just being a bit arty, maybe even a bit poncy.
Now for the pastry. I could have taken the easy route as I often do and used puff pastry, but I wanted a change. I then remembered the hot water crust pastry that I've had great success with. Its been a real gift by the veggie domestic goddess.
So these Basil-sun dried tomato cauliflower pies were the final result. Delicately flavoured cauliflower encased in a wholemeal crust pastry. The wholemeal pastry was a little dry so needed something else with it. D suggested eating them with some home-made chutney - good call.
We had four pies left over. D recommended taking them into work the following day for lunch. Although absolutely edible, they were not so nice cold and a little dry, plus it needed to be warm, but that didn’t stop us from eating them.
Basil-sun dried tomato flavoured Cauliflower piesMakes 8
I'm sorry I don't have a written recipe for the filling as I made this on the go with what i had to hand (see above), so hardly measured. Except for the hot water crust pastry. You can find the recipe here. Listen if I can do this, I have no doubt that you can too!
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These sound delicious, and look very pretty. I love the two-color effect. I'm dreaming of eating one w/ that homemade chutney. Thanks for the recipe.
ReplyDeleteThese look incredibly tasty and I'm sure I can get pretty darn close to how you must have put the filling together. Thanks for sharing that crust pastry with hot water...first time I had heard of it.
ReplyDeleteHave a great week and flavourful wishes,
Claudia
Oh my goodness, these look wonderful!!
ReplyDeletelove seeing you use hot water pastry - I only discovered it recently and this reminds me to use it - I agree it is fantastic
ReplyDeleteThose look VERY delicious! Thanks for the recipe. We've been picking our raspberries this week. And last night harvested the first of the kale--a touch of garlic, a bit of oil, whack in a hot pan... oh, sooo good! Happy Summer Days :o)
ReplyDeleteThis is really gorgeous dish, with amazing ingredients, straight from your garden. I love it!
ReplyDeleteThank you so much Rose.
ReplyDeleteI should have put a link to the homemade chutney too!
Thank you Foodessa.
The hot water crust pastry is fantastic. Do give it a go.
Thank you so, So much Adventures in Domestic Cooking!
Johanna,
My husband doesn't think I make enough pies using the recipe. He loves them whatever the filling.
Thank you Tracy.
Oooh I am so enviour of you pickign and eating raspberries.
What kind of kale are you growing? I love curly kale, but this year, have only mananged to grow Tuscan kale.
Kale and garlic with oil - YUM! :o)
Thank you so much M.
those look so cute, and tasty! my friends and I had a pie-theme party earlier this year, where everyone brought a different kind of pie (some sweet, some savory). i'm definitely saving this idea for the next version of that party! thanks :)
ReplyDeleteThank you so, So much Ali.
ReplyDeletePlease watch this space.
More vegetarian and vegan pies to come!
this recipe is amazing. I had no idea yummy stuff was inside! Love your photos. I hope you will submit this to http://www.FindingVegan.com ~Kathy
ReplyDeleteHi Kathy,
ReplyDeleteThank you so much.
I am away from my home computer. So when I return home after my vacation, i'd be delighted to submit it as you've suggested. Thank you.
Such gorgeous presentation :) And lovely flavour combination too!
ReplyDelete