Traditional recipes

Bar-B-Que Jackfruit Spinach Pies

Bar-B-Que Jackfruit Spinach Pies

Place the flour and salt in a stand mixer or large mixing bowl. Gradually drizzle in the olive oil and rub into the flour using your hands or a wooden spoon.

Add the yeast and sugar to 1 cup of the warm water until bubbles form. Pour the water into the dough, mixing after each addition. Add the remaining 1/2 cup water if needed. Knead the dough on a floured surface or in a stand mixer for 8-9 minutes. Place in a clean bowl, cover with a towel or plastic wrap, and let rise for 1 hour. Punch down dough and let rise for 20 more minutes.

In the meantime, cook 1/2 the diced onions in 1 tablespoon olive oil in a saucepan over medium heat. Add the spinach and let wilt. Let cool, then drain the excess water from the spinach. Add the remaining raw onion, 1 tablespoon olive oil, Bar-B-Que Jackfruit, sumac, salt, pepper, and lemon juice.

Preheat oven to 450 degrees F. Line 2-3 baking sheets with parchment paper. Fill a small bowl with water and place next to your workspace.

Take golf ball-sized pieces of dough and roll each piece of dough into 1/8-1/4 inch thin circles on a flour surface. Add 1-2 tablespoons of the spinach and Bar-B-Que Jackfruit mixture in the center. To fold into triangles, fold one side halfway over the spinach mixture. Dip your finger in the water and moisten around the edge of the remaining circle. Fold the second edge (of three), overlapping the first fold to make a corner. Fold the remaining edge to make the triangle. Press to seal. Brush each spinach pie with olive oil and place on prepared baking sheet.

Bake 12-14 minutes, or until golden. Let cool before serving


Warming Spinach and Jackfruit Pie

This is a hearty pie that's perfect to share with the family. It's delicious on its own or served with a sauce and accompanying roasted vegetables. What would you have with yours?

Cooking time is 10 mins for the filling mins and 1 hour to bake.

You will also need:
A pie dish with a loose bottom (We used a 7cm deep by 20cm across.)
A little extra flour

Share this

Ingredients

For the filling
  • 1 tbsp olive oil
  • 1 onion, chopped
  • ½ tsp dried thyme
  • ½ tsp turmeric
  • ½ tsp jerk seasoning mix
  • ½ tsp ground ginger
  • Pinch of clove or allspice
  • 3 cloves garlic, chopped
  • 1 red pepper, chopped
  • ½ small Scotch bonnet chilli, finely chopped
  • 165ml canned coconut milk
  • ½ lemon, juice only
  • 230g black beans, drained weight
  • 200g frozen spinach
  • 280g young jackfruit, drained weight, cut into chunks
  • Salt and pepper to taste
For the pastry
  • 110g vegan white hard fat
  • 280ml water
  • 1 tsp salt
  • ½ tsp turmeric
  • 500g plain flour
  • A little soya milk, to glaze the pie

Method

  1. For the filling: In a large pan gently heat the oil and fry the onions for 5 minutes. Add the thyme, turmeric, jerk season mix, ginger and clove. Cook for another 2 minutes, stirring constantly, then add all of the remaining ingredients.
  2. Simmer for 15 minutes until most of the liquid has evaporated. Once cooked, break down the jackfruit further with a fork and mix thoroughly.
  3. Season with salt and pepper then allow to cool.
  4. For the pastry: Preheat the oven to 180°C/gas mark 4.
  5. Place the fat, water, salt and turmeric into a sauce pan and gently heat until melted.
  6. Put the flour into large bowl and stir in the melted fat mixture a little at a time. Mix the flour and fat mixture until combined, then knead well until smooth.
  7. Roll out two-thirds of the pastry on a lightly floured surface and carefully line the base and sides of your pie case.
  8. Add the filling, then roll out the remaining dough to make a lid and place on your pie. Pinch together the edges of the pastry to seal the lid. Brush the top of the pie with soya milk.
  9. Place your pie onto a baking sheet and pop into the oven for 1 hour. The top should be golden and crisp to the touch when cooked.
  10. Leave to cool slightly before slicing.
Nutrition per serving

Our online recipe collection helps new veggies find their feet and gives inspiration to those in a culinary rut. However, developing new recipes is costly and as a charity we can’t do this without you. Will you donate £3 a month to help create more tasty, nutritious meal ideas?

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Related Recipes


Warming Spinach and Jackfruit Pie

This is a hearty pie that's perfect to share with the family. It's delicious on its own or served with a sauce and accompanying roasted vegetables. What would you have with yours?

Cooking time is 10 mins for the filling mins and 1 hour to bake.

You will also need:
A pie dish with a loose bottom (We used a 7cm deep by 20cm across.)
A little extra flour

Share this

Ingredients

For the filling
  • 1 tbsp olive oil
  • 1 onion, chopped
  • ½ tsp dried thyme
  • ½ tsp turmeric
  • ½ tsp jerk seasoning mix
  • ½ tsp ground ginger
  • Pinch of clove or allspice
  • 3 cloves garlic, chopped
  • 1 red pepper, chopped
  • ½ small Scotch bonnet chilli, finely chopped
  • 165ml canned coconut milk
  • ½ lemon, juice only
  • 230g black beans, drained weight
  • 200g frozen spinach
  • 280g young jackfruit, drained weight, cut into chunks
  • Salt and pepper to taste
For the pastry
  • 110g vegan white hard fat
  • 280ml water
  • 1 tsp salt
  • ½ tsp turmeric
  • 500g plain flour
  • A little soya milk, to glaze the pie

Method

  1. For the filling: In a large pan gently heat the oil and fry the onions for 5 minutes. Add the thyme, turmeric, jerk season mix, ginger and clove. Cook for another 2 minutes, stirring constantly, then add all of the remaining ingredients.
  2. Simmer for 15 minutes until most of the liquid has evaporated. Once cooked, break down the jackfruit further with a fork and mix thoroughly.
  3. Season with salt and pepper then allow to cool.
  4. For the pastry: Preheat the oven to 180°C/gas mark 4.
  5. Place the fat, water, salt and turmeric into a sauce pan and gently heat until melted.
  6. Put the flour into large bowl and stir in the melted fat mixture a little at a time. Mix the flour and fat mixture until combined, then knead well until smooth.
  7. Roll out two-thirds of the pastry on a lightly floured surface and carefully line the base and sides of your pie case.
  8. Add the filling, then roll out the remaining dough to make a lid and place on your pie. Pinch together the edges of the pastry to seal the lid. Brush the top of the pie with soya milk.
  9. Place your pie onto a baking sheet and pop into the oven for 1 hour. The top should be golden and crisp to the touch when cooked.
  10. Leave to cool slightly before slicing.
Nutrition per serving

Our online recipe collection helps new veggies find their feet and gives inspiration to those in a culinary rut. However, developing new recipes is costly and as a charity we can’t do this without you. Will you donate £3 a month to help create more tasty, nutritious meal ideas?

Share this

Related Recipes


Warming Spinach and Jackfruit Pie

This is a hearty pie that's perfect to share with the family. It's delicious on its own or served with a sauce and accompanying roasted vegetables. What would you have with yours?

Cooking time is 10 mins for the filling mins and 1 hour to bake.

You will also need:
A pie dish with a loose bottom (We used a 7cm deep by 20cm across.)
A little extra flour

Share this

Ingredients

For the filling
  • 1 tbsp olive oil
  • 1 onion, chopped
  • ½ tsp dried thyme
  • ½ tsp turmeric
  • ½ tsp jerk seasoning mix
  • ½ tsp ground ginger
  • Pinch of clove or allspice
  • 3 cloves garlic, chopped
  • 1 red pepper, chopped
  • ½ small Scotch bonnet chilli, finely chopped
  • 165ml canned coconut milk
  • ½ lemon, juice only
  • 230g black beans, drained weight
  • 200g frozen spinach
  • 280g young jackfruit, drained weight, cut into chunks
  • Salt and pepper to taste
For the pastry
  • 110g vegan white hard fat
  • 280ml water
  • 1 tsp salt
  • ½ tsp turmeric
  • 500g plain flour
  • A little soya milk, to glaze the pie

Method

  1. For the filling: In a large pan gently heat the oil and fry the onions for 5 minutes. Add the thyme, turmeric, jerk season mix, ginger and clove. Cook for another 2 minutes, stirring constantly, then add all of the remaining ingredients.
  2. Simmer for 15 minutes until most of the liquid has evaporated. Once cooked, break down the jackfruit further with a fork and mix thoroughly.
  3. Season with salt and pepper then allow to cool.
  4. For the pastry: Preheat the oven to 180°C/gas mark 4.
  5. Place the fat, water, salt and turmeric into a sauce pan and gently heat until melted.
  6. Put the flour into large bowl and stir in the melted fat mixture a little at a time. Mix the flour and fat mixture until combined, then knead well until smooth.
  7. Roll out two-thirds of the pastry on a lightly floured surface and carefully line the base and sides of your pie case.
  8. Add the filling, then roll out the remaining dough to make a lid and place on your pie. Pinch together the edges of the pastry to seal the lid. Brush the top of the pie with soya milk.
  9. Place your pie onto a baking sheet and pop into the oven for 1 hour. The top should be golden and crisp to the touch when cooked.
  10. Leave to cool slightly before slicing.
Nutrition per serving

Our online recipe collection helps new veggies find their feet and gives inspiration to those in a culinary rut. However, developing new recipes is costly and as a charity we can’t do this without you. Will you donate £3 a month to help create more tasty, nutritious meal ideas?

Share this

Related Recipes


Warming Spinach and Jackfruit Pie

This is a hearty pie that's perfect to share with the family. It's delicious on its own or served with a sauce and accompanying roasted vegetables. What would you have with yours?

Cooking time is 10 mins for the filling mins and 1 hour to bake.

You will also need:
A pie dish with a loose bottom (We used a 7cm deep by 20cm across.)
A little extra flour

Share this

Ingredients

For the filling
  • 1 tbsp olive oil
  • 1 onion, chopped
  • ½ tsp dried thyme
  • ½ tsp turmeric
  • ½ tsp jerk seasoning mix
  • ½ tsp ground ginger
  • Pinch of clove or allspice
  • 3 cloves garlic, chopped
  • 1 red pepper, chopped
  • ½ small Scotch bonnet chilli, finely chopped
  • 165ml canned coconut milk
  • ½ lemon, juice only
  • 230g black beans, drained weight
  • 200g frozen spinach
  • 280g young jackfruit, drained weight, cut into chunks
  • Salt and pepper to taste
For the pastry
  • 110g vegan white hard fat
  • 280ml water
  • 1 tsp salt
  • ½ tsp turmeric
  • 500g plain flour
  • A little soya milk, to glaze the pie

Method

  1. For the filling: In a large pan gently heat the oil and fry the onions for 5 minutes. Add the thyme, turmeric, jerk season mix, ginger and clove. Cook for another 2 minutes, stirring constantly, then add all of the remaining ingredients.
  2. Simmer for 15 minutes until most of the liquid has evaporated. Once cooked, break down the jackfruit further with a fork and mix thoroughly.
  3. Season with salt and pepper then allow to cool.
  4. For the pastry: Preheat the oven to 180°C/gas mark 4.
  5. Place the fat, water, salt and turmeric into a sauce pan and gently heat until melted.
  6. Put the flour into large bowl and stir in the melted fat mixture a little at a time. Mix the flour and fat mixture until combined, then knead well until smooth.
  7. Roll out two-thirds of the pastry on a lightly floured surface and carefully line the base and sides of your pie case.
  8. Add the filling, then roll out the remaining dough to make a lid and place on your pie. Pinch together the edges of the pastry to seal the lid. Brush the top of the pie with soya milk.
  9. Place your pie onto a baking sheet and pop into the oven for 1 hour. The top should be golden and crisp to the touch when cooked.
  10. Leave to cool slightly before slicing.
Nutrition per serving

Our online recipe collection helps new veggies find their feet and gives inspiration to those in a culinary rut. However, developing new recipes is costly and as a charity we can’t do this without you. Will you donate £3 a month to help create more tasty, nutritious meal ideas?

Share this

Related Recipes


Warming Spinach and Jackfruit Pie

This is a hearty pie that's perfect to share with the family. It's delicious on its own or served with a sauce and accompanying roasted vegetables. What would you have with yours?

Cooking time is 10 mins for the filling mins and 1 hour to bake.

You will also need:
A pie dish with a loose bottom (We used a 7cm deep by 20cm across.)
A little extra flour

Share this

Ingredients

For the filling
  • 1 tbsp olive oil
  • 1 onion, chopped
  • ½ tsp dried thyme
  • ½ tsp turmeric
  • ½ tsp jerk seasoning mix
  • ½ tsp ground ginger
  • Pinch of clove or allspice
  • 3 cloves garlic, chopped
  • 1 red pepper, chopped
  • ½ small Scotch bonnet chilli, finely chopped
  • 165ml canned coconut milk
  • ½ lemon, juice only
  • 230g black beans, drained weight
  • 200g frozen spinach
  • 280g young jackfruit, drained weight, cut into chunks
  • Salt and pepper to taste
For the pastry
  • 110g vegan white hard fat
  • 280ml water
  • 1 tsp salt
  • ½ tsp turmeric
  • 500g plain flour
  • A little soya milk, to glaze the pie

Method

  1. For the filling: In a large pan gently heat the oil and fry the onions for 5 minutes. Add the thyme, turmeric, jerk season mix, ginger and clove. Cook for another 2 minutes, stirring constantly, then add all of the remaining ingredients.
  2. Simmer for 15 minutes until most of the liquid has evaporated. Once cooked, break down the jackfruit further with a fork and mix thoroughly.
  3. Season with salt and pepper then allow to cool.
  4. For the pastry: Preheat the oven to 180°C/gas mark 4.
  5. Place the fat, water, salt and turmeric into a sauce pan and gently heat until melted.
  6. Put the flour into large bowl and stir in the melted fat mixture a little at a time. Mix the flour and fat mixture until combined, then knead well until smooth.
  7. Roll out two-thirds of the pastry on a lightly floured surface and carefully line the base and sides of your pie case.
  8. Add the filling, then roll out the remaining dough to make a lid and place on your pie. Pinch together the edges of the pastry to seal the lid. Brush the top of the pie with soya milk.
  9. Place your pie onto a baking sheet and pop into the oven for 1 hour. The top should be golden and crisp to the touch when cooked.
  10. Leave to cool slightly before slicing.
Nutrition per serving

Our online recipe collection helps new veggies find their feet and gives inspiration to those in a culinary rut. However, developing new recipes is costly and as a charity we can’t do this without you. Will you donate £3 a month to help create more tasty, nutritious meal ideas?

Share this

Related Recipes


Warming Spinach and Jackfruit Pie

This is a hearty pie that's perfect to share with the family. It's delicious on its own or served with a sauce and accompanying roasted vegetables. What would you have with yours?

Cooking time is 10 mins for the filling mins and 1 hour to bake.

You will also need:
A pie dish with a loose bottom (We used a 7cm deep by 20cm across.)
A little extra flour

Share this

Ingredients

For the filling
  • 1 tbsp olive oil
  • 1 onion, chopped
  • ½ tsp dried thyme
  • ½ tsp turmeric
  • ½ tsp jerk seasoning mix
  • ½ tsp ground ginger
  • Pinch of clove or allspice
  • 3 cloves garlic, chopped
  • 1 red pepper, chopped
  • ½ small Scotch bonnet chilli, finely chopped
  • 165ml canned coconut milk
  • ½ lemon, juice only
  • 230g black beans, drained weight
  • 200g frozen spinach
  • 280g young jackfruit, drained weight, cut into chunks
  • Salt and pepper to taste
For the pastry
  • 110g vegan white hard fat
  • 280ml water
  • 1 tsp salt
  • ½ tsp turmeric
  • 500g plain flour
  • A little soya milk, to glaze the pie

Method

  1. For the filling: In a large pan gently heat the oil and fry the onions for 5 minutes. Add the thyme, turmeric, jerk season mix, ginger and clove. Cook for another 2 minutes, stirring constantly, then add all of the remaining ingredients.
  2. Simmer for 15 minutes until most of the liquid has evaporated. Once cooked, break down the jackfruit further with a fork and mix thoroughly.
  3. Season with salt and pepper then allow to cool.
  4. For the pastry: Preheat the oven to 180°C/gas mark 4.
  5. Place the fat, water, salt and turmeric into a sauce pan and gently heat until melted.
  6. Put the flour into large bowl and stir in the melted fat mixture a little at a time. Mix the flour and fat mixture until combined, then knead well until smooth.
  7. Roll out two-thirds of the pastry on a lightly floured surface and carefully line the base and sides of your pie case.
  8. Add the filling, then roll out the remaining dough to make a lid and place on your pie. Pinch together the edges of the pastry to seal the lid. Brush the top of the pie with soya milk.
  9. Place your pie onto a baking sheet and pop into the oven for 1 hour. The top should be golden and crisp to the touch when cooked.
  10. Leave to cool slightly before slicing.
Nutrition per serving

Our online recipe collection helps new veggies find their feet and gives inspiration to those in a culinary rut. However, developing new recipes is costly and as a charity we can’t do this without you. Will you donate £3 a month to help create more tasty, nutritious meal ideas?

Share this

Related Recipes


Warming Spinach and Jackfruit Pie

This is a hearty pie that's perfect to share with the family. It's delicious on its own or served with a sauce and accompanying roasted vegetables. What would you have with yours?

Cooking time is 10 mins for the filling mins and 1 hour to bake.

You will also need:
A pie dish with a loose bottom (We used a 7cm deep by 20cm across.)
A little extra flour

Share this

Ingredients

For the filling
  • 1 tbsp olive oil
  • 1 onion, chopped
  • ½ tsp dried thyme
  • ½ tsp turmeric
  • ½ tsp jerk seasoning mix
  • ½ tsp ground ginger
  • Pinch of clove or allspice
  • 3 cloves garlic, chopped
  • 1 red pepper, chopped
  • ½ small Scotch bonnet chilli, finely chopped
  • 165ml canned coconut milk
  • ½ lemon, juice only
  • 230g black beans, drained weight
  • 200g frozen spinach
  • 280g young jackfruit, drained weight, cut into chunks
  • Salt and pepper to taste
For the pastry
  • 110g vegan white hard fat
  • 280ml water
  • 1 tsp salt
  • ½ tsp turmeric
  • 500g plain flour
  • A little soya milk, to glaze the pie

Method

  1. For the filling: In a large pan gently heat the oil and fry the onions for 5 minutes. Add the thyme, turmeric, jerk season mix, ginger and clove. Cook for another 2 minutes, stirring constantly, then add all of the remaining ingredients.
  2. Simmer for 15 minutes until most of the liquid has evaporated. Once cooked, break down the jackfruit further with a fork and mix thoroughly.
  3. Season with salt and pepper then allow to cool.
  4. For the pastry: Preheat the oven to 180°C/gas mark 4.
  5. Place the fat, water, salt and turmeric into a sauce pan and gently heat until melted.
  6. Put the flour into large bowl and stir in the melted fat mixture a little at a time. Mix the flour and fat mixture until combined, then knead well until smooth.
  7. Roll out two-thirds of the pastry on a lightly floured surface and carefully line the base and sides of your pie case.
  8. Add the filling, then roll out the remaining dough to make a lid and place on your pie. Pinch together the edges of the pastry to seal the lid. Brush the top of the pie with soya milk.
  9. Place your pie onto a baking sheet and pop into the oven for 1 hour. The top should be golden and crisp to the touch when cooked.
  10. Leave to cool slightly before slicing.
Nutrition per serving

Our online recipe collection helps new veggies find their feet and gives inspiration to those in a culinary rut. However, developing new recipes is costly and as a charity we can’t do this without you. Will you donate £3 a month to help create more tasty, nutritious meal ideas?

Share this

Related Recipes


Warming Spinach and Jackfruit Pie

This is a hearty pie that's perfect to share with the family. It's delicious on its own or served with a sauce and accompanying roasted vegetables. What would you have with yours?

Cooking time is 10 mins for the filling mins and 1 hour to bake.

You will also need:
A pie dish with a loose bottom (We used a 7cm deep by 20cm across.)
A little extra flour

Share this

Ingredients

For the filling
  • 1 tbsp olive oil
  • 1 onion, chopped
  • ½ tsp dried thyme
  • ½ tsp turmeric
  • ½ tsp jerk seasoning mix
  • ½ tsp ground ginger
  • Pinch of clove or allspice
  • 3 cloves garlic, chopped
  • 1 red pepper, chopped
  • ½ small Scotch bonnet chilli, finely chopped
  • 165ml canned coconut milk
  • ½ lemon, juice only
  • 230g black beans, drained weight
  • 200g frozen spinach
  • 280g young jackfruit, drained weight, cut into chunks
  • Salt and pepper to taste
For the pastry
  • 110g vegan white hard fat
  • 280ml water
  • 1 tsp salt
  • ½ tsp turmeric
  • 500g plain flour
  • A little soya milk, to glaze the pie

Method

  1. For the filling: In a large pan gently heat the oil and fry the onions for 5 minutes. Add the thyme, turmeric, jerk season mix, ginger and clove. Cook for another 2 minutes, stirring constantly, then add all of the remaining ingredients.
  2. Simmer for 15 minutes until most of the liquid has evaporated. Once cooked, break down the jackfruit further with a fork and mix thoroughly.
  3. Season with salt and pepper then allow to cool.
  4. For the pastry: Preheat the oven to 180°C/gas mark 4.
  5. Place the fat, water, salt and turmeric into a sauce pan and gently heat until melted.
  6. Put the flour into large bowl and stir in the melted fat mixture a little at a time. Mix the flour and fat mixture until combined, then knead well until smooth.
  7. Roll out two-thirds of the pastry on a lightly floured surface and carefully line the base and sides of your pie case.
  8. Add the filling, then roll out the remaining dough to make a lid and place on your pie. Pinch together the edges of the pastry to seal the lid. Brush the top of the pie with soya milk.
  9. Place your pie onto a baking sheet and pop into the oven for 1 hour. The top should be golden and crisp to the touch when cooked.
  10. Leave to cool slightly before slicing.
Nutrition per serving

Our online recipe collection helps new veggies find their feet and gives inspiration to those in a culinary rut. However, developing new recipes is costly and as a charity we can’t do this without you. Will you donate £3 a month to help create more tasty, nutritious meal ideas?

Share this

Related Recipes


Warming Spinach and Jackfruit Pie

This is a hearty pie that's perfect to share with the family. It's delicious on its own or served with a sauce and accompanying roasted vegetables. What would you have with yours?

Cooking time is 10 mins for the filling mins and 1 hour to bake.

You will also need:
A pie dish with a loose bottom (We used a 7cm deep by 20cm across.)
A little extra flour

Share this

Ingredients

For the filling
  • 1 tbsp olive oil
  • 1 onion, chopped
  • ½ tsp dried thyme
  • ½ tsp turmeric
  • ½ tsp jerk seasoning mix
  • ½ tsp ground ginger
  • Pinch of clove or allspice
  • 3 cloves garlic, chopped
  • 1 red pepper, chopped
  • ½ small Scotch bonnet chilli, finely chopped
  • 165ml canned coconut milk
  • ½ lemon, juice only
  • 230g black beans, drained weight
  • 200g frozen spinach
  • 280g young jackfruit, drained weight, cut into chunks
  • Salt and pepper to taste
For the pastry
  • 110g vegan white hard fat
  • 280ml water
  • 1 tsp salt
  • ½ tsp turmeric
  • 500g plain flour
  • A little soya milk, to glaze the pie

Method

  1. For the filling: In a large pan gently heat the oil and fry the onions for 5 minutes. Add the thyme, turmeric, jerk season mix, ginger and clove. Cook for another 2 minutes, stirring constantly, then add all of the remaining ingredients.
  2. Simmer for 15 minutes until most of the liquid has evaporated. Once cooked, break down the jackfruit further with a fork and mix thoroughly.
  3. Season with salt and pepper then allow to cool.
  4. For the pastry: Preheat the oven to 180°C/gas mark 4.
  5. Place the fat, water, salt and turmeric into a sauce pan and gently heat until melted.
  6. Put the flour into large bowl and stir in the melted fat mixture a little at a time. Mix the flour and fat mixture until combined, then knead well until smooth.
  7. Roll out two-thirds of the pastry on a lightly floured surface and carefully line the base and sides of your pie case.
  8. Add the filling, then roll out the remaining dough to make a lid and place on your pie. Pinch together the edges of the pastry to seal the lid. Brush the top of the pie with soya milk.
  9. Place your pie onto a baking sheet and pop into the oven for 1 hour. The top should be golden and crisp to the touch when cooked.
  10. Leave to cool slightly before slicing.
Nutrition per serving

Our online recipe collection helps new veggies find their feet and gives inspiration to those in a culinary rut. However, developing new recipes is costly and as a charity we can’t do this without you. Will you donate £3 a month to help create more tasty, nutritious meal ideas?

Share this

Related Recipes


Warming Spinach and Jackfruit Pie

This is a hearty pie that's perfect to share with the family. It's delicious on its own or served with a sauce and accompanying roasted vegetables. What would you have with yours?

Cooking time is 10 mins for the filling mins and 1 hour to bake.

You will also need:
A pie dish with a loose bottom (We used a 7cm deep by 20cm across.)
A little extra flour

Share this

Ingredients

For the filling
  • 1 tbsp olive oil
  • 1 onion, chopped
  • ½ tsp dried thyme
  • ½ tsp turmeric
  • ½ tsp jerk seasoning mix
  • ½ tsp ground ginger
  • Pinch of clove or allspice
  • 3 cloves garlic, chopped
  • 1 red pepper, chopped
  • ½ small Scotch bonnet chilli, finely chopped
  • 165ml canned coconut milk
  • ½ lemon, juice only
  • 230g black beans, drained weight
  • 200g frozen spinach
  • 280g young jackfruit, drained weight, cut into chunks
  • Salt and pepper to taste
For the pastry
  • 110g vegan white hard fat
  • 280ml water
  • 1 tsp salt
  • ½ tsp turmeric
  • 500g plain flour
  • A little soya milk, to glaze the pie

Method

  1. For the filling: In a large pan gently heat the oil and fry the onions for 5 minutes. Add the thyme, turmeric, jerk season mix, ginger and clove. Cook for another 2 minutes, stirring constantly, then add all of the remaining ingredients.
  2. Simmer for 15 minutes until most of the liquid has evaporated. Once cooked, break down the jackfruit further with a fork and mix thoroughly.
  3. Season with salt and pepper then allow to cool.
  4. For the pastry: Preheat the oven to 180°C/gas mark 4.
  5. Place the fat, water, salt and turmeric into a sauce pan and gently heat until melted.
  6. Put the flour into large bowl and stir in the melted fat mixture a little at a time. Mix the flour and fat mixture until combined, then knead well until smooth.
  7. Roll out two-thirds of the pastry on a lightly floured surface and carefully line the base and sides of your pie case.
  8. Add the filling, then roll out the remaining dough to make a lid and place on your pie. Pinch together the edges of the pastry to seal the lid. Brush the top of the pie with soya milk.
  9. Place your pie onto a baking sheet and pop into the oven for 1 hour. The top should be golden and crisp to the touch when cooked.
  10. Leave to cool slightly before slicing.
Nutrition per serving

Our online recipe collection helps new veggies find their feet and gives inspiration to those in a culinary rut. However, developing new recipes is costly and as a charity we can’t do this without you. Will you donate £3 a month to help create more tasty, nutritious meal ideas?

Share this

Related Recipes


Watch the video: How to make Vegan Pulled Pork BBQ-Jerk. Vegan Pulled Pork. Jackfruit Easy and Delicious (December 2021).