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Cauliflower Tikka Masala Pies

Servings: 4
Author: Angela Coleby
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Ingredients

  • 1 cup cauliflower cut into small florets
  • 1/2 cup coconut milk
  • 2 medium tomatoes chopped
  • 1 small onion finely sliced
  • 1 tablespoon tomato puree
  • ½ inch ginger peeled and chopped
  • 1 clove garlic peeled and chopped (you could use ground)
  • 1 teaspoon chilli powder
  • 1 teaspoon garam masala powder
  • ½ fresh chilli deseeded and finely chopped
  • ½ teaspoon coriander seeds
  • ½ teaspoon cumin seeds
  • ¼ teaspoon ground turmeric
  • ½ teaspoon salt
  • 1 ½ tablespoons oil

Dough

  • 1/2 cup 56g coconut flour
  • 1 tablespoon of psyllium husk powder
  • 6 tablespoons olive oil
  • 1 egg
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup boiling water
  • Beaten Egg to glaze

Instructions

  • To make the sauce, heat the oil in a saucepan on a medium heat and add the coriander and cumin seeds and cook for 1 minutes.
  • Add the garlic, chilli, ginger and onions and cook for 3-4 minutes until the onions are soft.
  • Place the coconut milk, tomatoes, spices and puree in a blender and blitz until smooth
  • Add this mixture to the saucepan and heat on a low simmer. Cook for 10-15 minutes on a medium heat.
  • Add the cauliflower florets to the sauce, cover with a lid and cook for 10 minutes until soft.
  • Allow to cool before using as a filling.
  • To make the dough, place all the dry ingredients in a bowl and blend well.
  • Add the oil and egg and stir until combined.
  • Add the boiling water, gradually until you have a dough. Firm up with your hands.
  • Cover and let sit for 30 minutes to firm up.
  • Roll out the dough by placing it on a piece of parchment paper, place another piece of parchment paper on top, then roll out. Cut out large circles (I used a large wine glass, but a large cookie cutter would do too).
  • Place the circles on a parchment paper lined baking tray.
  • Spoon the filling onto half of the circles and wet the edges.
  • Fold the pastry over to seal in the filling, pressing down along the edges.
  • Glaze with the beaten egg.
  • Bake at 200C/400F degrees for 20-25 minutes until the pastry is firm and golden.

Notes

Makes 4
Nutritional Info per pie – 435 Calories, 37g Fat, 8g Protein, 21g Total Carbs, 11g Fibre, 10g Net Carbs