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'.
Prep Time 10 minutes
Cook Time 30 minutes
Resting time 10 minutes
Total Time 50 minutes
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.