Cauliflower and Celery Pie

Cauliflower and Celery Pie

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Servings: 4
Calories: 518


  • 1 lb cauliflower trimmed and broken into florets
  • 1 1/2 oz butter or margarine
  • 3 oz celery trimmed and thinly sliced
  • 4 rashers lean bacon rinded and snipped
  • 3 tbsp plain flour
  • salt and freshly ground pepper
  • 1/2 pint milk
  • 2 tbsp chopped parsley
  • 1 egg beaten
  • 2 tsp beef extract
  • 3 tbsp water
  • 6 oz self raising flour
  • 3 oz shredded suet


  • Bring a pan of salted water to the boil and lightly cook the florets. Drain.
  • Melt the butter in a frying pan and gently fry the celery for 3 4 minutes. Stir in the bacon, and fry for a further 2 minutes.
  • Stir in the plain flour, cook for 1 minute, bring to the boil, simmer for 2 minutes, season. Remove from the heat and gradually stir in the milk. Return to the heat and stir until thickened. Stir in the cauliflower, parsley and beaten egg. Leave to cool, then spoon into a 22 cm (8 1/2 inch) shallow pie dish.
  • Mix the beef extract with the water and use to bind the self raising flour and suet to a manageable dough. Add more water if needed.
  • On a lightly floured surface, roll out the pastry to fit the top of the dish. Cut a 7.5 cm (3 inch) circle from the centre. Cover the pie dish with the pastry. Replace the circle and glaze with milk.
  • Bake at 190°C (375°F) mark 5 for about 50 minutes. Cover, if necessary, towards end of the cooking time. To serve, lift out pastry circle and cut up separately.
Calories: 518 kcal
Carbohydrates: 44 g
Protein: 12 g
Fat: 33g
Saturated Fat: 18 g
Trans Fat: 1 g
Cholesterol: 84 mg
Sodium: 197 mg
Potassium: 558 mg
Fiber: 4 g
Sugar: 6 g
Vitamin A: 686 IU
Vitamin C: 58 mg
Calcium: 120 mg
Iron: 2 mg
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