British Pie Week – Vegetarian Jackfruit & Spinach Pie Recipe
Want to cook more vegetarian/vegan meals but don’t know where to start? The Vegetarian Society Cookery School hosts renowned courses by expert tutors in a fun, friendly atmosphere. Try their Warming Spinach and Jackfruit Vegetarian Pie as a Sunday lunch showstopper, or to celebrate British Pie Week! Making your own pies is a great way to improve your cooking skills and make a healthy meal the whole family will love. Check out some Cookery School courses for even more inspiration!
Preparation: 40 minutes
Cooking: 20 minutes (for the filling)
Baking: 1 hour
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 garlic cloves, chopped
1 red pepper, chopped
½ small Scotch bonnet chilli, finely chopped
165ml canned coconut milk
Half a lemon, juiced
230g (drained weight) black beans
200g frozen spinach
280g (drained weight) jackfruit, cut into chunks
Salt and pepper to taste
For the pastry:
110g vegetarian/vegan white hard fat
1 tsp salt
½ tsp turmeric
500g plain flour
Soya milk to glaze the pie
You will also need:
A loose-bottomed pie case 20cm across and 7cm deep
A little extra flour
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.
Simmer for 15 minutes until most of the liquid has evaporated. Once cooked, break down the jackfruit further with a fork and mix thoroughly. Season with salt and pepper then allow to cool.
For the pastry: Preheat your oven to 180°C/gas mark 4.
Place fat, water, salt and turmeric into a saucepan and gently heat until melted.
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.
Roll out two-thirds of the pastry on a lightly floured surface and carefully line the base and sides of your pie case.
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, and decorate as you wish. Brush the top of the pie with a little soya milk.
Place your delicious vegetarian 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. Leave to cool slightly before slicing and serving.
Recipe © The Vegetarian Society. Find more inspiring vegetarian recipes with their handy Recipe Finder – they feature everything from breakfast to vegetarian pies, packed lunch and party food!