Description
This Curried Jackfruit Pot Pie is a hearty and flavorful plant-based twist on a classic comfort dish. Packed with tender jackfruit, vegetables, and a spiced coconut curry sauce, all baked under a golden puff pastry crust, it’s the perfect cozy meal for any night of the week.
Ingredients
Scale
- 2 tins Tropical Sun Jackfruit in Water
- 1 white onion, finely chopped
- 1 carrot, chopped into small pieces
- 2 medium potatoes, peeled and chopped into small cubes
- 2 garlic cloves, crushed
- 2 tablespoons red curry paste
- 400ml Tropical Sun Vegetable Stock
- 200ml plant milk (coconut or oat milk)
- 2 tablespoons plain flour
- A small bunch of fresh thyme
- 150g frozen peas
- 1 pack shop-bought pastry
- A drizzle of oil for frying
- Almond or oat milk for brushing
Instructions
- Preheat the oven to 180°C fan.
- Drain the jackfruit, squeeze out excess water, and roughly chop it.
- Heat a drizzle of oil in a large pan. Add the chopped onion and carrot, cooking for 5–8 minutes until softened and slightly caramelized.
- Add crushed garlic, red curry paste, and thyme leaves. Stir and cook for another minute.
- Add chopped potatoes, jackfruit, vegetable stock, and plant milk. Stir well, sprinkle in the flour, and mix again. Cook over medium heat for 10 minutes.
- Add the frozen peas and stir to combine.
- Pour the mixture into a large pie dish. Cover with puff pastry, trim any excess, and press down the edges.
- Brush the pastry with almond or oat milk.
- Bake for 25 minutes, or until the pastry is golden brown.
- Serve and enjoy!
Notes
- Make sure to squeeze out the jackfruit well to avoid excess moisture in the filling.
- Coconut milk adds a richer flavor, but oat milk provides a lighter option.
- This dish can be made ahead and reheated in the oven before serving.
- You can use shortcrust pastry instead of puff for a different texture.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 7g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg