Kimchi cauliflower mac and cheese filo pie

October 16, 2022

Anecdote

The thought process behind this beast of a dish was as follows:

  1. I saw an epic Scottish macaroni cheese pie on Instagram that was etched into my memory

  2. I love the mac & cheese with cauliflower combo ever since making Ruby Tandoh’s recipe in Cook As You Are, especially the minimal waste element of using the stalks and leaves

  3. I had some leftover kimchi and filo in the fridge that needed using up

  4. Let the mish mash commence

The dish name is a bit of a mouthful but you could totally strip it back and not make it into a pie. It’ll still be good baked in the oven without the filo or if you’re feeling tired on a weeknight, simply eat the ‘pie mixture’ straight from the pot.

Though I do like the added crunch from the golden filo. It’s also quite fun and looks more impressive if serving a crowd. You can also make the pasta filling in advance so it’s a very low stress affair on the day.

Another interesting tidbit about this dish, I entered it into a kimchi sponsored cook-off competition on a whim and made it as a finalist at Le Cordon Bleu. I didn’t appreciate that most people made delicate and intricate fine dining dishes until my pie was in the oven and I looked around thinking “ohhh shit”. Needless to say, I did not win but this dish has served me and my friends well, I do hope you like it too.

Ingredients

Serves: hearty 4 (my mates eat a lot though, it could probably stretch a bit further with a few sides)

  • 1 small, or half a large, cauliflower broken into florets 

  • 250g cut/sliced kimchi with the juice 

  • 250ml whole or semi-skimmed milk

  • 25g unsalted butter

  • 4 tbsp plain flour

  • 250g macaroni

  • 180g mature cheddar, roughly grated and extra for topping

  • 6 sheets filo pastry

  • olive oil

  • black pepper

  • sea salt

Notes:

  • Cauliflower - I like to roughly chop the white parts too and also roast some of the young green leaves to minimise waste. If you do use the leaves, maybe toss it in the oven halfway through so they don't turn into a burnt crisp

  • Kimchi - feel free to increase the quantity if you want more. I quite like large kimchi chunks but you might prefer to roughly chop them up

  • Cheese - you can use a mix, maybe you have some odd ends of manchego or gruyère. I like just good old cheddar 

Recipe

Before getting started, you'll need a round 23cm pie dish or springform cake tin so get that ready. 

Pie mixture - feel free to make in advance and keep in the fridge

  1. To make the mac and cheese mixture, first pre-heat the oven to 200 degrees celsius and place the florets (including white parts) on a baking tray. Drizzle with olive oil, sea salt + black pepper and toss. Roast for around 20 minutes, until brown and charred around the edges, think colour is flavour

  2. Whilst in the oven, boil your water to cook the macaroni. Season your water generously with salt, cooking the pasta until just al dente. Drain and set to the side. Drizzle with a bit of oil and toss so they don't turn into one massive clump

  3. To make the kimchi béchamel, add your butter to a saucepan and heat on medium. Once melted, add in the flour and whisk continuously until a paste/roux forms. Continue to cook and occasionally whisk for about 1-2 minutes, it should start to smell nutty. Then slowly pour your milk in bit by bit and keep whisking on medium heat until it thickens

  4. Slowly incorporate the cheese (leaving some for sprinkling on top) and whisk until smooth. Stir in the chopped kimchi and keep on a medium heat until a nice thick consistency. Taste for seasoning, adding more salt if needed but remembering the kimchi will be salty

  5. In a large mixing bowl, mix to combine the kimchi béchamel, roasted cauliflower and pasta. Taste for seasoning again and adjust if necessary

Baking prep

  1. Line a round pie dish/cake tin with baking paper so that it overhangs slightly. Then working with one sheet at a time, brush the top side of the filo with oil and drape into the pie dish, pressing gently down. Repeat with the other sheets but rotating it each time so that it drapes at a slightly different angle

  2. Once the filo bed is made, scoop in the mixture, pat it firmly down and smooth the top with a spatula/spoon

  3. Scrunch in the filo on the sides so that it leaves the centre exposed and brush the top of the filo with oil too. Sprinkle the remainder of the grated cheese

Bake and serve 

  1. On 180 degrees, bake for 30 minutes or until golden (keep an eye on it so the filo doesn't catch). If using a springform cake tin, carefully release the outer circle of the tin at the 20 minutes mark and return to the oven to get the sides nice and golden

  2. Let rest for 10 minutes before slicing (I normally can't wait and just tuck in after 5...)