Cauliflower Pasties

½ cauliflower, sliced into 1cm-thick pieces

2 tbsp extra-virgin olive oil

¼ cup raw cashews

1 tsp ground cumin

1 tsp curry powder

1 tsp brown mustard seeds

2 tbsp currants or raisins

Finely grated zest & juice of 1⁄2 lemon

150 g paneer, or firm ricotta, chopped

375 g sheet puff pastry OR

1 frozen butter puff pastry, thawed

Fried curry leaves (optional)

Thick Greek-style yoghurt, tomato & chilli relish to serve

Preheat oven to 200°C. Steam cauliflower for 3-4 minutes until almost tender.

Remove and cool slightly. Place in a bowl and toss with the olive oil, cashews, spices, currants and lemon, then season. Set aside.

Cut the pastry into 4 squares, then place on a baking tray lined with baking paper and lightly prick the centre of each with a fork, leaving a 1cm border.

Divide the cauliflower mixture and paneer between the pastry, then bake in the oven for 15 minutes or until puffed and golden.

Scatter with the fried curry leaves and serve with Greek-style yoghurt and tomato and chilli relish.

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Cauliflower Pasties