For the filling
- 1 tbsp olive oil
- 1 onion, chopped
- ½ tsp dried thyme
- ½ tsp turmeric
- ½ tsp jerk seasoning mix
- ½ tsp ground ginger
- Pinch of clove or allspice
- 3 cloves garlic, chopped
- 1 red pepper, chopped
- ½ small Scotch bonnet chilli, finely chopped
- 165ml canned coconut milk
- ½ lemon, juice only
- 230g black beans, drained weight
- 200g frozen spinach
- 280g jackfruit, drained weight, cut into chunks
- Salt and pepper to taste
For the pastry
- 110g vegetarian/vegan white hard fat
- 280ml water
- 1 tsp salt
- ½ tsp turmeric
- 500g plain flour
- Soya milk to glaze the pie
- For the filling: In a large pan gently heat the oil and fry the onions for 5 minutes. Add the thyme, turmeric, jerk season mix, ginger and clove. Cook for another 2 minutes, stirring constantly, then add all of the remaining ingredients.
- Simmer for 15 minutes until most of the liquid has evaporated. Once cooked, break down the jackfruit further with a fork and mix thoroughly.
- Season with salt and pepper then allow to cool.
- For the pastry: Preheat the oven to 180°C/gas mark 4.
- Place the fat, water, salt and turmeric into a sauce pan and gently heat until melted.
- Put the flour into large bowl and stir in the melted fat mixture a little at a time. Mix the flour and fat mixture until combined, then knead well until smooth.
- Roll out two-thirds of the pastry on a lightly floured surface and carefully line the base and sides of your pie case.
- Add the filling, then roll out the remaining dough to make a lid and place on your pie. Pinch together the edges of the pastry to seal the lid. Brush the top of the pie with soya milk.
- Place your pie onto a baking sheet and pop into the oven for 1 hour. The top should be golden and crisp to the touch when cooked.
- Leave to cool slightly before slicing.
Nutrition per serving