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Meaty Topcrust Jackfruit pie

By Morrisons
This vegan jackfruit pie is a game-changer! Packed with flavour and topped with a golden crust, it's the perfect plant-based alternative to a classic meat pie. Whether you're a seasoned vegan or simply looking to try…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

21 total
  • 2 x 400g drained jackfruit, from tins
  • 1 ready-to-roll vegan puff pastry sheet
  • 1 punnet chestnut mushrooms, sliced
  • 2 onions, sliced
  • 1 large carrot, chopped
  • 2 sticks celery, sliced
  • 1 large leek, sliced
  • ½ small swede, washed and diced
  • 30g yeast extract
  • 200ml dark stout
  • ½ bunch parsley, chopped
  • 600ml vegan meaty stock (made with vegan beef flavoured stock cubes)
  • 50g plant butter
  • 30g cornflour
  • 2 cloves garlic, minced
  • 1 tsp poppy seeds
  • A small pinch of turmeric
  • 1 tbsp sunflower oil
  • 50g plain flour
  • Salt & pepper, to taste
  • 40g water

Method

11 steps

  1. Step 1

    Start by preparing the filling, heat the sunflower oil in a large frying pan over a medium heat. Add the jackfruit and cook for 5-7 minutes, or until golden brown. Remove from the pan and set aside.

  2. Step 2

    In the same pan, melt the plant butter. Add the onions, carrots, swede, leeks, celery, and mushrooms. Cook for 10-15 minutes, or until softened and lightly browned.

  3. Step 3

    Meanwhile, heat the stout, stock, and yeast extract in a saucepan.

  4. Step 4

    In a separate bowl, whisk together the flour and a little of the hot stock to form a smooth paste. Add the paste to the saucepan and cook for 2-3 minutes, stirring continuously, to cook out the flour.

  5. Step 5

    Gradually add the remaining stock to the saucepan, whisking constantly, until the sauce has thickened to the consistency of a meat pie gravy. If the sauce is too thick, add a little water to reach the desired consistency.

  6. Step 6

    Add the cooked jackfruit to the sauce and season with salt and black pepper to taste.

  7. Step 7

    Pour the pie filling into a pie dish and leave to cool for 30 minutes, or until lukewarm.

  8. Step 8

    While the filling cools, preheat the oven to 180°C (160°C fan, 350°F, Gas Mark 4).

  9. Step 9

    Roll out the vegan puff pastry sheet and cover the pie dish, trimming any excess pastry. Use the pastry trimmings to decorate the pie e.g. cut out shapes or create a lattice top.

  10. Step 10

    Make the glaze in a small bowl by whisking together the cornflour, water, turmeric, and poppy seeds. Brush the glaze evenly over the pastry.

  11. Step 11

    Bake the pie in a preheaded oven for 30-35 minutes, or until the pastry is golden brown and the filling is piping hot. Serve the pie hot with your favourite sides.