Coriander Poppy Seed Chestnut Cavolo Nero Pie

by Edward Daniel
Caption of Coriander Poppy Seed Chestnut Cavolo Nero Pie. Image by Edward Daniel (c).

I first made this dish for a friend who came over for dinner and during a time when I was on a diet. This is a dish you can savour.

What to do next

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Edward x

Caption of Coriander Poppy Seed Chestnut Cavolo Nero Pie. Image by Edward Daniel (c).
Serves: 8 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 250g shallots
  • 3 tbs walnut oil
  • 400g organic tofu
  • 200g cavolo nero, chopped
  • 400g chopped chestnuts, cooked
  • few sprigs of coriander
  • salt and pepper
  • Yufka turkish pastry leaves
  • Coconut oil for basting
  • 50ml almond milk
  • 50g poppy seeds


  1. Pre-heat oven to 180 degrees.
  2. In a large non-stick saucepan, fry the shallots in the walnut oil until the shallots are translucent.
  3. Whizz the tofu in its juices in a blender.
  4. Top tip ¬- most shops sell tofu in 400g packets and it is good to keep the juice the tofu is kept in, when liquidising it.
  5. In a large bowl place the chestnuts, cavolo nero, cooked shallots, fresh coriander and tofu.
  6. Season to taste.
  7. Line a deep oval dish with coconut oil and place the first layer of the pastry leaves. Add a thin layer of the tofu chestnut mixture.
  8. After three layers of the leaves, add 25ml milk to the top of the pastry and then alternating with the mixture add the pastry leaves ending with the pastry leaves.
  9. Baste the leaves with the butter. Fold over the remaining pastry leaves round the edges and baste again. Add the remaining almond milk to the top.
  10. Place the pie in the oven for 25 minutes.
  11. Switch off the oven. Garnish with poppy seeds.
  12. Serve with salad.


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