Curry Cauliflower Christmas Pasty with Almonds & Apricots

Name: Curry Cauliflower Christmas Pasty with Almonds & Apricots
Yield: Serves 6 to 8
Ingredients: 2 cups (500 ml) vegetable stock; ½ cup (100 g) red lentils; ¾ cup (100 g) dried apricots, halved; ¾ cup (100 g) almonds, finely chopped; 4 eggs, beaten; 1½ cups (150 g) grated aged cheese; A generous bunch of fresh flat-leaf parsley, chopped; 4 heaping tablespoons (70 g) tomato paste; 1 head cauliflower, ground into crumbs in a food processor; 1 tablespoon curry powder; 1 tablespoon paprika; 4 ribs celery, finely diced; 2 small cloves garlic, minced; 1 tablespoon olive oil; 2 onions, diced; Optional: fresh garden herbs; Sea salt and freshly ground pepper; Some scallion rings; 1⅔ cups (400 ml) sour cream; 1 egg, beaten; 7 tablespoons (100 g) butter; ¾ cup plus 1 tablespoon (200 ml) milk; 2 teaspoons salt; 3½ cups (450 g) all-purpose flour; Sea salt and freshly ground black pepper

Preparation info

Serves
6 to 8

Difficulty
Medium

Appears in

Home Made Christmas

By Yvette van Boven

Published 2018

About

This is a beautiful and very tasty vegetarian dish for the Christmas dinner table. If you serve this pasty to avowed carnivores they will believe they’re eating meatloaf. Please adjust your choice of herbs to your own taste. In this case I’m opting for the rather neutral-tasting parsley, but throwing in a handful of fresh cilantro will render the dish more Indian and make it a perfect companion for some raita (a yogurt sauce with cucumber and garam masala) instead of the sour cream I use he