Ingredients
Makes 12 pies
12 sheets Antoniou Fillo Pastry
2 tablespoons olive oil
3 tablespoons Thai red curry paste (store bought)
1 small cauliflower, roughly chopped in 1.5cm pieces
1 cup coconut cream
1 tablespoon cornflour
2 tablespoons water
1/4 cup thai (or other) basil leaves
1/4 cup coriander leaves
1/2 cup olive oil, for assembling
Method
For this Fillo Pastry recipe, take your chilled Filo Pastry out of the fridge at least 2 hours before you begin, to bring it up to room temperature.
Pre heat your oven to 180 degrees Celsius fan forced. You will need a 12 hole muffin tin for this recipe.
For the filling
Heat the olive oil and curry paste in a large frypan over medium heat and cook for 1 minute. Add the cauliflower and mix through until it is well covered in the paste, 1-2 minutes. Stir through the coconut cream and allow to simmer gently for 5 minutes.
Mix the cornflour with the water to form a slurry. Mix it through the cauliflower and cook for a further 5 minutes, until the mixture has thickened and most of the liquid has evaporated. Season with salt and pepper. Remove from the heat, mix in the herbs and allow to cool completely.
Assembling the parcels
Brush one sheet of Fillo Pastry with olive oil. Fold the sheet of Pastry in half, for the two short sides of the Pastry to meet. Brush with oil. Cut the sheet in half. Place one piece of Pastry over the other to form a cross shape. Transfer the crossed Pastry to one of the muffin tin holes and using your hand push it in. Fill the Pastry with the cauliflower filling and scrunch in the overhanging Pastry to seal the pie. Repeat with remaining Fillo Pastry and beef filling.
Bake for 35 minutes or until golden and crispy all over. Transfer the pies to a plate lined with paper towel to drain any excess oil, allowing them to sit there for 5 minutes before serving.
Watch how to make Thai Red Curry Cauliflower Pies