Want to get your products accredited with our trademarks? Find out more

Follow us

What are you looking for?

What are you looking for?

Eating veggie » Recipes » Warming Spinach and Jackfruit Pie

Warming Spinach and Jackfruit Pie

Prep time 20 mins, cook time 1 hr 10 mins

Serves 8

Egg-Free, Nut-Free, Dairy-Free, Vegan, Suitable for Freezing

Caribbean Pie

This is a hearty pie that’s perfect to share with the family. It’s delicious on its own or served with a sauce and accompanying roasted vegetables. What would you have with yours?


Preparation Notes

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


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
  • A 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 young jackfruit, drained weight, cut into chunks
  • salt and pepper, for seasoning

For the pastry

  • 110g vegan white hard fat
  • 280ml water
  • 1 tsp salt
  • ½ tsp turmeric
  • 500g plain flour
  • A little 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 saucepan 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

446 kcal

Calories

10g

Protein

16g

Fat

7.4g

Saturates

57g

Carbs

5g

Sugar

6.8g

Fibre

0.001275g

Salt

Lettuce Keep You in the Loop

Illustration of vegetable

We are a collective of determined people, connected by our shared belief in a better future for every life on earth. Keep up with our work and sign up to our newsletters...

Name(Required)
Signup(Required)
By submitting your details, you are agreeing for us to send you emails about the Vegetarian Society’s and/or Cookery School's work, as well as how you can get involved and support us through fundraising and campaigning. We will never share your details with anyone else, and you can unsubscribe from these emails at any time. See the full Privacy Policy with information about how we store and use your personal data.

Follow us on social