6-8 filo pastry sheets
\n1\/2 cup butter (melted)<\/p>\n
1 small cauliflower head (cut into florets)
\n2 large potatoes (cut into 2 inch cubes, boiled for 10 mins & drained)
\n1 large onion (cut into rings)
\n1\/2 cup peas (fresh or frozen)
\n1 tbsp olive oil<\/p>\n
3 tbsp butter
\n3 tbsp AP flour
\n3 cups milk
\n2 cloves garlic (grated)
\n1 inch ginger (grated)
\n1\/2 tsp salt (to taste)
\n1 cup mozzarella (grated)<\/p>\n
1 tsp cumin powder
\n1 tsp garam masala
\n1\/2 tsp turmeric powder
\n1\/2 tsp chilli powder
\n1 tsp salt
\n1\/8 tsp ground black pepper<\/p>\n
Combine spices in a bowl & set aside.
\nPlace vegetables (except peas) on a baking tray, add oil & 1 tsp of spice mix, toss to coat.
\nRoast vegetables in a 200 deg C preheated oven for 15-20 mins till they turn brown on the edges.
\nFor the bechamel sauce, melt butter in a saucepan on medium heat, add flour & cook for 5 mins till it turns a light golden brown (stirring frequently)
\nAdd milk (1\/2 cup at a time), whisking after each addition, add remaining spice mix, garlic, ginger, salt & cheese.
\nWhen bechamel has thicken, taste to adjust seasoning, add peas, stir & set aside to cool.
\nUsing a 9 inch springform pan lined with parchment paper, lay down the filo sheets (some parts of it will be out of the pan), brush with a generous amount of butter in between each layer.
\nAdd half the bechamel sauce, all the roasted vegetables then remaining bechamel sauce.
\nUse a spatula to even out the surface, scrunching & tucking in excess filo pastry into the pan then brush exposed surface with melted butter.
\nBake pie in a 200 deg C oven for 25 mins then remove the springform pan ring & continue baking for 15 more mins till sides turn a light golden brown too. Set aside to cool for 10 mins before cutting & serving (as it is or with a side salad)<\/p>\n","protected":false},"excerpt":{"rendered":"
Crust Ingredients 6-8 filo pastry sheets 1\/2 cup butter (melted) Vegetables 1 small cauliflower head (cut into florets) 2 large potatoes (cut into 2 inch cubes, boiled for 10 mins & drained) 1 large onion (cut into rings) 1\/2 cup peas (fresh or frozen) 1 tbsp olive oil Bechamel Sauce 3 tbsp butter 3 tbsp…<\/span><\/p>\n","protected":false},"author":2,"featured_media":4824,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_daextam_enable_autolinks":"","footnotes":""},"categories":[112,7,14],"tags":[],"class_list":["post-4823","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cauliflower","category-main-dishes","category-potato"],"acf":[],"_links":{"self":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/4823","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/comments?post=4823"}],"version-history":[{"count":1,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/4823\/revisions"}],"predecessor-version":[{"id":4838,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/4823\/revisions\/4838"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media\/4824"}],"wp:attachment":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media?parent=4823"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/categories?post=4823"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/tags?post=4823"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}