Difficulty: Easy
Serves 6
If you haven’t climbed aboard the jackfruit train yet, my Easy Jackfruit Pies may just be the thing to encourage you to buy a first class ticket! This recipe uses the amazing Young Green Jackfruit Confit from Nature’s Charm and makes an amazing substitute for a classic meat pie. Feel free to make this recipe into a big ol’ pie too – just be sure to adjust the baking time to suit.
Ingredients
- Spray oil
- 4 sheets vegan puff pastry (or make your own!), defrosted
- 1 tablespoon olive oil
- 1 brown onion, finely chopped
- 2 cloves garlic, minced
- 4 small cans Nature’s Charm Young Green Jackfruit Confit, drained
- 2 cups beef-style stock (vegetable will do!)
- 2 tablespoons arrowroot
- 2 tablespoons water
- 1 tablespoon Nature’s Charm Evaporated Coconut Milk
Method
- Preheat the oven to 180°C and grease a Texas muffin pan with spray oil.
- Heat the olive oil in a large frypan before adding the onion and garlic. Stir until the onion becomes translucent.
- Chop the pieces of Nature’s Charm Jackfruit Confit in quarters and add to the frypan, turning occasionally until evenly browned.
- Add the stock and bring to the boil, reducing to a simmer for 10 minutes.
- While the filling is simmering, cut 6 large squares out of the puff pastry (leaving enough behind to cover each pie).
- Gently press the pastry into the base of the Texas muffin tin, leaving enough overlapping to seal.
- Whisk together the arrowroot and water in a small bowl before stirring through the filling. Allow to simmer for 5 minutes while stirring to thicken.
- Evenly fill each of pies with the jackfruit filling and take a smaller square of pastry and sit on top.
- Fold the overlapping edges of the base pastry over the top, being sure to pinch the edges to seal.
- Brush each pie with Nature’s Charm Evaporated Coconut Milk and bake in the oven for 30 minutes, or until gold and crispy on top.
- Gently remove from the pan and serve immediately with your favourite veg!
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