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:
Prep time:
Cook time:
Total time:
Serves: 4
Crusty jackfruit pie with plump edamame beans in a comforting red wine & rosemary gravy.
Ingredients
- 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.
- HOT WATER PASTRY
- 1 cup Water
- 120g Non-Dairy Spread
- 3.5 cups Plain Flour
- 1 teaspoon Salt
Instructions
- Open the Jackfruit tins and drain fruit in colander.
- Heat oil in large saucepan and add drained jackfruit and cook until slightly browned.
- Add onion, celery & garlic and sauté until soft.
- Add flour and stir in wine, water, stock cube and rosemary and stir well.
- Simmer, uncovered approx 30 minutes until thickened
- Use two forks to tear apart the jackfruit while cooking.
- Remove any seed pods that you see if you like (they are edible and look like garlic cloves)
- Add edamame and season well to taste.
- (optional add 1/4 cup vegan gravy at this stage if you wish
- Preheat the oven to 200c.
- Grease four pie Dishes.
- 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.
- 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.
- Insert baking paper in each pastry shell and use beans/rice or blind baking balls and bake for 10 minutes.
- Remove baking paper & beans and return to oven for a further 10 minutes for pastry case to dry.
- Fill each pie case and roll out 4 rounds of pastry for pie lids.
- Cover to the edge and crimp with a fork.
- Using a pastry brush, brush melted non-dairy spread over the pies and bake a further 30 minutes.
- When removed from the oven, brush again with non-dairy spread, cut crosses in the surface and sprinkle sea salt flakes.
- Serve hot.
