One of my co-workers recently picked me up two cans of jackfruit at a shop near her house. The first can I immediately made into Minimalist Baker’s BBQ pulled jackfruit. Later on when I was discussing it with my husband I was wondering about other applications for jackfruit as a mock meat.
And so the jackfruit pot pie was born!
For the filling:
- 1 can of Young Green Jackfruit in Brine
- 2 1/2 cups unsweetened almond milk, divided
- 1/2 of a yellow onion, diced
- 2 cloves of garlic, pressed
- 2 bay leaves
- 2 sprigs of rosemary
- 1 tbsp olive oil
- 150g potatoes, diced into small chunks
- 150g carrots, cut into rings
- 1/2 cup frozen peas
For the roux:
- 40g plain flour
- 40g vegan butter
- Reserved almond milk from the cooked down mixture + excess to make up half a pint of liquid.
- 50g puff pastry – I use Jus Rol
- 1 tsp vegan butter, melted
- Drain and rinse the jackfruit. Cut inner fibrous core away and discard.
- Heat the olive oil in a large pan on a medium heat and add the jackfruit and onion. Fry for 3-4 minutes or until the onions take on some colour.
- Add the garlic, bay leaves, rosemary and 2 cups of almond milk. Turn the heat down to low and cover.
- Simmer for 25 minutes until the jackfruit has softened. Using two forks shred the jackfruit. Add the last half a cup of almond milk.
- Add the carrots, potatoes and peas. Turn the heat up to medium and simmer for another 15 minutes or until the vegetables are softened. Discard the bay leaves and rosemary.
- Remove the pan from the heat and using a slotted spoon scoop the vegetables and jackfruit into a large bowl. Strain the mixture through a sieve into a large jug. Reserve the infused almond milk. If the reserved milk doesn’t make up 1/2 pint of liquid add extra almond milk.
- Preheat the oven to 375f.
- Wipe the pan clean and heat the butter on a low heat. Once it’s all melted, stir in the flour.
- Using a whisk, whisk the flour and butter together until it forms a paste that moves away from the sides of the pan.
- Cook for another 2 minutes to cook off any raw flour taste.
- Pour in half of the almond milk and allow the mixture to boil. After 2 minutes of boiling, reduce the heat to low and then whisk thoroughly until the roux starts to thicken.
- Once all the lumps are gone add the other half of the almond milk. Whisk again thoroughly until smooth.
- Remove from the heat and stir in the vegetables.
- Pour the mixture into a deep bottomed casserole dish. Mine was 3 inches deep and 6 inches across. Lightly flour a work surface and roll out the puff pastry into a thin disk, around 7 inches.
- Lay the puff pastry over the dish and press down the sides with a fork.
- Brush the top of the pastry with a bit of melted butter. Cut two little slits in the pastry.
- Cook in the oven for 15-20 minutes or until the top is golden brown.