Description
A comforting vegan pie with a flavorful curried jackfruit filling, mixed with vegetables and wrapped in a golden puff pastry. This hearty dish is perfect for a cozy dinner, combining the richness of curry with the texture of jackfruit.
Ingredients
Units
Scale
- 2 tins of Tropical Sun Jackfruit In Water
- 1 white onion, finely chopped
- 1 carrot, chopped into small pieces
- 2 medium size potatoes, peeled and chopped into small cubes
- 2 garlic cloves, crushed
- 2 tablespoons of red curry paste
- 400ml of Tropical Sun Vegetable Stock
- 200ml of plant milk (coconut or oat milk)
- 2 tablespoons of plain flour
- A small bunch of fresh thyme
- 150g of frozen peas
- 1 pack of shop bought pastry
- A drizzle of oil for frying
Instructions
- Preheat the oven to 180°C (fan).
- Drain the Tropical Sun Jackfruit and squeeze out the excess water. Roughly chop the jackfruit.
- Heat a drizzle of oil in a large pan over medium heat. Add the chopped onion and carrots. Cook for 5-8 minutes, until the onion begins to caramelize and soften.
- Add the crushed garlic, red curry paste, and thyme leaves to the pan. Stir and cook for another minute.
- Stir in the chopped potatoes, jackfruit pieces, vegetable stock, and plant milk. Mix well and sprinkle the flour over the mixture. Stir again and cook for 10 minutes on medium heat.
- Add the frozen peas and stir to combine. Adjust seasoning to taste.
- Pour the pie filling into a large pie dish. Cover with the puff pastry. Trim any excess pastry and press the edges down to seal.
- Brush the pastry with almond or oat milk.
- Bake in the preheated oven for 25 minutes or until golden brown and crisp.
Notes
- If you want a richer filling, you can use coconut cream instead of plant milk.
- Feel free to swap the frozen peas with any other vegetables you prefer, like spinach or corn.
- This pie is great for meal prep and can be refrigerated for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 7g
- Sodium: 580mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg