Serves: 4-5/ Prep time: 5 minutes/ Cooking time: 45 minutes/ Difficulty: Easy/ Suitability: Vegan
This pie is the perfect dish for when days are getting colder. It’s warm, comforting and bursting with lots of flavours and textures. It might seem a bit odd to use jackfruit in a pie but it actually works so well to create that “meaty” consistency. The creamy filling is so delicious under the flaky and crusty pastry. The curry spices really bring this pie to life making it even more flavoursome.
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 (I have used coconut but oat is great too)
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
- Preheat the oven at 180 degrees Celsius fan.
- Drain the Tropical Sun Jackfruit. Squeeze out all the water and roughly chop it.
- Add a drizzle of oil to large pan and add in the chopped onion and carrots. Cook for 5-8 minutes until the onion starts to caramelise and soften. Add in the crushed garlic, red curry paste and thyme leaves. Stir to combine and cook for another minute.
- Add in the chopped potatoes, jackfruit pieces, veggie stock and plant milk. Mix everything well and sprinkle over the plain flour. Mix again and cook on a medium heat for another 10 minutes.
- Finally add in the frozen peas and mix everything well.
- Pour the pie filling into a large pie dish. Cover with the shop bought puff pastry. Cut off any excess pastry and press it down around the edges.
- Brush the pastry with some almond or oat milk.
- Bake in the oven for 25 minutes until golden brown.