• Main

  • Difficulty: Moderate

Warming Spinach and Jackfruit Pie

  • Serves 8

  • Preparation 20 mins

  • Cooking 1 hr 10 mins

Cooking time is 10 mins for the filling mins and 1 hour to bake.

You will also need:
A pie dish with a loose bottom (We used a 7cm deep by 20cm across.)
A little extra flour

Warming Spinach and Jackfruit Pie
  • Dairy-Free

  • Egg-Free

  • Nut-Free

  • Vegan

Ingredients

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

Method

  1. 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.
  2. Simmer for 15 minutes until most of the liquid has evaporated. Once cooked, break down the jackfruit further with a fork and mix thoroughly.
  3. Season with salt and pepper then allow to cool.
  4. For the pastry: Preheat the oven to 180°C/gas mark 4.
  5. Place the fat, water, salt and turmeric into a sauce pan and gently heat until melted.
  6. 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.
  7. Roll out two-thirds of the pastry on a lightly floured surface and carefully line the base and sides of your pie case.
  8. 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.
  9. 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.
  10. Leave to cool slightly before slicing.
Nutrition per serving
  • Calories

    446 kcal

  • Fat

    16g

  • Saturates

    7.4g

  • Protein

    10g

  • Carbs

    62g

  • Sodium

    0.51mg

  • Sugar

    12g

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