Group 1

• Ingredients:

  EOI Flex puff pastry
  

• Method:

  Make up in the usual manner.
  

Group 1

• g/ml:

  250
  
  

• Ingredients:

  Sliced brown onion
  
  

• Method:

  Cook for 2 minutes on high, in pot with oil.

Group 2

• g/ml:

  8
  4
  30
  20
  25
  5

• Ingredients:

  Ground coriander
  Cumin seeds
  Seeded mustard
  Chilli paste
  Curry powder
  Garam Masala

• Method:

  Add to onions in the pot and cook for 2 minutes.

Group 3

• g/ml:

  400
  400
  800
  
  60
  6
  3

• Ingredients:

  Water
  Coconut cream
  Roughly chopped cauliflower - coarse
  Minced garlic
  Salt
  White pepper

• Method:

  Add to the pot. Bring to the boil and simmer with lid, stirring every now and again until cauliflower is tender and cooked.

Group 4

• g/ml:

  400
  20

• Ingredients:

  Chick peas - drained and rinsed
  Lemon juice

• Method:

  Add to the pot and stir through. prepare to add thickener.

Group 5

• g/ml:

  90
  45

• Ingredients:

  Cold water
  Col Flo

• Method:

  Mix together. Bring cauliflower mixture to boil, add thickener to the filling mixture and cook on stove for 2 minutes while stirring.

Group 6

• g/ml:

  120

• Ingredients:

  Washed baby spinach

• Method:

  Mix through filling.
  

PASTRY FOR PIE BOTTOM

Group 1

• Ingredients:

  EOI Pie Bottom Pastry

• Method:

  Make up in the usual manner.