Young Jackfruit Tikka Pies
This recipe is one of our favourites! It's an easy to make, meat free alternative to the popular 'Curry Pie'.
Servings 8 people
- 8 x Non-Stick 8 cm Pie Pan (Diameter 8cm x Height 3cm)
- 20 g Raw cashews
- ¼ Green chilli
- ½ Diced tomato
- 1 clove Sliced garlic
- 2 pods Cardamom
- 100 ml Water
- 1 tbsp Extra virgin olive oil
- ½ medium Finely chopped onion
- 350 g Just Veggies Young Jackfruit in Indian Tikka sauce
- 2 sheets Shortcrust Pastry, thawed
- 2 sheets Puff Pastry, thawed
- Place the cashews, green chilli, tomato, garlic, cardamom and water into a blender and blend for 10-15 seconds to make a puree.
- In a large saucepan over medium heat, warm the extra virgin olive oil. Add the onion and cook until translucent, about 5 minutes.
- Add the Jackfruit to the pan with the onions and stir well. Cook for another 4 to 5 minutes, or until the Jackfruit turns brown and slightly crisped around the edges.
- Add the blended puree prepared earlier to the pan. Reduce heat and simmer for 3 to 4 minutes. Once the gravy turns thick, turn off heat and set aside to cool.
- Pre-heat oven to 200°C (180°C fan-forced). Lightly grease the pie pans. Using a round cutter that is 3-4 cm wider in diameter than the pie pan mould, cut shortcrust pastry into 4 rounds per sheet. Press the shortcrust pastry rounds into each pie pan (8 in total). Spoon cooled Jackfruit mixture into pastry case.
- Lay puff pastry sheet on bench top and using a pastry cutter that is 2 cm larger than the pie pan diameter, cut puff pastry sheet into 8 rounds. Place puff pastry rounds over the Jackfruit mixture, pressing together with the shortcrust edges. Make a small cut on top of pastry. Bake for 15-20 minutes until pastry is golden and crisp. Cool in pie pans for 10 minutes before removing.
Tip 1: You can use different size pie pans or even use a 8 round muffin tin instead. Depending on the pie pan size, you might have to use extra sheets of shortcrust pastry and puff pastry, because off-cuts might become too small.