Curried Jackfruit Pasty Filling
Serving Size:12|Prep Time:15minutes|Cook Time:15minutes
Directions
  1. Heat oil in large skillet and add diced onion, carrot, potato, sweet potato and garlic. Cook, stirring for about 2 – 3 minutes.
  2. Add the jackfruit and vegan margarine. Stir until margarine is melted, then add curry powder, salt and pepper and stir to incorporate. Add the flour and stir to mix.
  3. Stir in the vegetable broth and coconut milk, bring to a simmer and cook until thickened while stirring about 5 – 8 minutes. Away from the heat, stir in the peas.
  4. Cooking tip: Filling freezes well.
Chef’s Narrative
Curry and jackfruit add an exotic twist to these traditional British hand pies.
Recipe Substitutions
An equal quantity of fresh, unripe, cooked jackfruit may be substituted for the canned.
Ingredients
  • 1tablespoonneutral oil, such as avocado or sunflower
  • 1onion, diced
  • 1carrot, diced
  • 1potato, diced
  • 1sweet potato, diced
  • 2clovesgarlic, minced
  • 20ounce canof jackfruit in brine, drained, rinsed and diced
  • 2tablespoonsvegan margarine
  • 2tablespoonscurry powder
  • 1teaspoonkosher salt
  • 1teaspoonground black pepper
  • 1tablespoonall-purpose flour
  • 1/2cupvegetable broth
  • 113.5 ounce cancoconut milk
  • 1/2cupfresh green peas, fresh or frozen
AllergensWheat