Friday, December 26, 2014

Cauliflower, Kale and Potato Pie

It seems like this time of year is all about potatoes for me - I just can't get enough of them!

Cauliflower,  Kale and Potato Pie

Cauliflower kale and potato pie

                For the crust:
                2/3 cups your choice of wholemeal flour (I used spelt)
                2/3 cups almond meal
                1/2 tsp cinnamon, ground
                pinch of sea salt
                1/8 cup good olive oil
                1/8 cup water
                For the filling:
                4 regular potatoes, boiled
                1 green onion (or a shallot onion), finely minced
                1/4 cauliflower
                3 big kale leaves (or any other winter greens you have), finely chopped
                1 TBSP dry dill
                1.5 TBSP veggie stock powder (link to recipe below)
                2/3 tsp nutmeg
                sea salt and freshly ground black pepper, to taste
                chili flakes, optional, to taste
1               Begin by boiling the potatoes and them allowing them to cool before peeling and mashing them.
2              While potatoes are boiling, preheat the oven to 180C.
3              To make the crust, mix the dry ingredients in a bowl.
4              Separately, mix the wet ingredients. Add these to the dry ingredients and mix by hand until you have your dough. Continue to knead for 2-3 minutes.
5              Press the dough in a baking pan lined with baking paper and poke with a fork several times on the bottom. This ensures your dough will not puff up when baking.
6              Bake the crust for 10 minutes, until the sides turn golden brown.
7              Take it out of the oven and allow to slightly cool for few minutes.
8              While the dough is baking, add the cauliflower cut into florets to a food processor and blitz it until it looks like rice.
9              Add the cauliflower, chopped kale, green onion and all the spices (dill, salt, pepper, chili, veggie stock powder) to the mashed potatoes and mix everything very well. A big spoon or spatula does the job. Or you can even do it by hand.
10           Add the filling to the crust and press it firmly.
11           Brush the pie with olive oil and bake it at 180C for 15 minutes.
12           After 15 minutes, cover it with baking paper (make sure the edges of the paper don’t go outside of the baking pan) or aluminum foil and continue to bake it another 15-20 minutes, until the top gets golden brown.

Serve warm with simple side salad.

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