Hey everyone, it is me again, Dan, welcome to my recipe site. Today, we’re going to make a special dish, vegan squash and potato filo pie. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Vegan squash and potato filo pie is one of the most well liked of recent trending meals on earth. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. They are nice and they look wonderful. Vegan squash and potato filo pie is something that I have 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 begin with this recipe, we must first 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:
- Prepare Kabocha squash or 1/2 butternut squash
- Take small purple cauliflower florets
- Prepare red onion
- Make ready whole sage leaves
- Get thyme
- Get medium potatoes
- Prepare coriander seeds
- Prepare vegan cream fresh or 1/2 cup of coconut milk
- Get dairy free margarine and 2more large tablespoons for the pastry
- Prepare 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.
Instructions 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’s going to wrap this up for this special food vegan squash and potato filo pie recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
