Hey everyone, it is Louise, welcome to my recipe site. Today, we’re going to make a special dish, vegan squash and potato filo pie. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Vegan squash and potato filo pie is one of the most favored of current trending meals in the world. It is enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. They’re fine and they look fantastic. Vegan squash and potato filo pie is something which I’ve loved my whole life.
Christmas when vegan or vegetarian used to just mean a sad nut roast or maybe a collection of side dishes with some veggie gravy granules Not all that delicious. This is where a show stopping, party dish like this Chestnut, Mushroom & Squash Christmas Filo Wreath Pie comes in! Home » Recipes » Vegan Recipes » Vegan Pot Pie with Filo Crust. This pie is one of my favorite vegetarian filo pastry recipes that always turns out delicious.
To get started with this particular recipe, we have to prepare a few components. You can have vegan squash and potato filo pie using 10 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Vegan squash and potato filo pie:
- Take 1 Kabocha squash or 1/2 butternut squash
- Get 1 small purple cauliflower florets
- Get 1 red onion
- Make ready 3 whole sage leaves
- Take 1 thyme
- Make ready 3 medium potatoes
- Prepare 1 teaspoon coriander seeds
- Get 2 tablespoons vegan cream fresh or 1/2 cup of coconut milk
- Make ready 1 tablespoon dairy free margarine and 2more large tablespoons for the pastry
- Take 4 sheets filo pastry and 2-3 more for the top cover
Next, pour the onion and leek mixture onto the potatoes and spread evenly. Fold the overhanging filo sheets inwards, layer by layer, and brush them with olive oil to seal it close, brush the top of the pie as. Give this vegan spanakopita pie a whirl - it's perfect for a vegan Easter main or picnic centrepiece. Try it, make it right now.
Steps to make Vegan squash and potato filo pie:
- Peel all the vegetables. Slice the squash in half and take out the seeds and the soft middle. Break the cauliflower florets from the stem. Cut the potato and the squash roughly into 5cm squares, cover them with cold water, season with salt. Bring them to boil. After 10 minutes add the cauliflower florets cooked them until the potato and squash are tender. Meanwhile, halve and thinly slice the red onion.
- Drain the water from the squash and potato and set them on the side. On medium heat, heat up a large pan, add 1 tablespoon of margarine and when it’s melted add the sage leaves, the crushed coriander seeds and thyme leaves. After 2 minutes when the sage leaves changed colour add the onion, keep stirring and fry them until soft. After add the potato, squash, cauliflower and creme fraiche, mix them well and cook them for another 4-5 minutes. Remove from heat.
- Preheat the oven to 200C. Use an approximately 23cm loose bottomed quiche tin and grease it inside with a knob of margarine. Place the first sheet of filo pastry and brush it with some melted margarine. Repeat this with every layer of the filo pastry. Add the potato,squash mix. Fold the filo leaves to cover the top of the pie an brush the layers with the margarine. To cover the middle of the pie use some more pastry sheets, also grease every layer.
- Bake it until golden brown, approximately 25-30 minutes.
Give this vegan spanakopita pie a whirl - it's perfect for a vegan Easter main or picnic centrepiece. Try it, make it right now. This vegetable pie recipe is an easy pie recipe for an easy midweek meal. Check out our spiced chickpea bake with potatoes and topped with thin crunchy filo pastry. I made this crispy little spiced squash filo pie for my new years eve gathering this week and boy oh boy!
So that is going to wrap it up for this exceptional food vegan squash and potato filo pie recipe. Thank you very much for reading. I am sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
