Jackfruit & Edamame Vegan Country Pies

Crusty jackfruit pie with plump edamame beans in a comforting red wine & rosemary gravy. Rustic pies with hearty country filling. Perfect for any meal, picnic or even introducing comfort vegan food to curious friends…

Jackfruit & Edamame Pies
Cuisine: Modern Cuisine
Author: Sian
Prep time:
Cook time:
Total time:
Serves: 4
Crusty jackfruit pie with plump edamame beans in a comforting red wine & rosemary gravy.
  • 2 x 565g Young Green Jackfruit in Brine
  • 2 tablespoons Extra Virgin Olive Oil
  • 1/2 medium brown onion, diced
  • 1 stalk Celery, diced
  • 2 cloves Garlic, crushed
  • 1/4 cup Plain Flour
  • 1/4 cup Red Wine
  • 3 cups Water
  • 1 Massel Beef Stock Cube
  • 2 tablespoons Tomato Paste
  • 2 teaspoons fresh Rosemary, finely chopped
  • 1/2 cup Edamame
  • Salt & Pepper
  • Melted non-dairy spread for basting.
  • 1 cup Water
  • 120g Non-Dairy Spread
  • 3.5 cups Plain Flour
  • 1 teaspoon Salt
  1. Open the Jackfruit tins and drain fruit in colander.
  2. Heat oil in large saucepan and add drained jackfruit and cook until slightly browned.
  3. Add onion, celery & garlic and sauté until soft.
  4. Add flour and stir in wine, water, stock cube and rosemary and stir well.
  5. Simmer, uncovered approx 30 minutes until thickened
  6. Use two forks to tear apart the jackfruit while cooking.
  7. Remove any seed pods that you see if you like (they are edible and look like garlic cloves)
  8. Add edamame and season well to taste.
  9. (optional add 1/4 cup vegan gravy at this stage if you wish
  10. Preheat the oven to 200c.
  11. Grease four pie Dishes.
  12. Make the pastry by heating the water & non-dairy spread and pouring onto the flour & salt in a food processor and knead and set aside to rest.
  13. Roll 3/4 pastry out and cut four 20cm rounds out and line the pie dishes, ensuring you pull the pastry right to the edges.
  14. Insert baking paper in each pastry shell and use beans/rice or blind baking balls and bake for 10 minutes.
  15. Remove baking paper & beans and return to oven for a further 10 minutes for pastry case to dry.
  16. Fill each pie case and roll out 4 rounds of pastry for pie lids.
  17. Cover to the edge and crimp with a fork.
  18. Using a pastry brush, brush melted non-dairy spread over the pies and bake a further 30 minutes.
  19. When removed from the oven, brush again with non-dairy spread, cut crosses in the surface and sprinkle sea salt flakes.
  20. Serve hot.


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