Froom Mince Pepper Pie with Jackfruit
Delicious plant based comfort food.
Servings
Makes 4 pies
Ready In:
80-90 min
Good For:
Anytime
Froom Mince Pepper Pie with Jackfruit
A deliciously comforting Winter Warmer
Pepper Pie Filling
Preheat the oven according to the instructions on your pastry
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Preheat your oven to 180°C (350°F).
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In a deep bottomed pan, heat some oil over medium heat
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Add the diced red onion and chopped garlic, sauté until softened and fragrant
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Add the FROOM mushroom mince and drained jackfruit chunks to the pan and cook until the mushroom mince is browned and the jackfruit is tender, about 5-7 minutes
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Stir in the passata, black pepper, and fresh thyme leaves
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Pour in the plant-based beef stock and allow the mixture to simmer for another 5 minutes, allowing the flavours to infuse together
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In a small bowl, mix a heaped tablespoon of Cassava flour with water to create a slurry. Slowly add the slurry to the pan, stirring continuously until the mixture thickens to your desired consistency
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Taste and adjust the seasoning with salt if necessary
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Remove the pan from the heat and let the filling cool slightly
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Roll out your vegan pie pastry and cut to fit your pie moulds
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Line each pie mould with the bottom crust. Spoon the cooled filling into the pie crust
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Cover the pies with the top crust, sealing the edges by crimping with a fork or your fingers. Make a few slits on the top crust to allow steam to escape during baking
- Brush pie crusts with some olive oil and place into the preheated oven and bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbling
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Once baked, remove the pies from the oven and let them cool for a few minutes before serving
Enjoy your delicious Pepper Pie filled with the savory goodness of FROOM mushroom mince and tender jackfruit chunks!
Ingredients
- 300g FROOM™ Mushroom Mince
- 280g green jackfruit chunks (marinated in brine, rinsed in warm water to remove tanginess)
- 2 tablespoons black pepper
- 1 medium red onion, diced
- 1/2 cup Passata
- 1 garlic clove, finely chopped
- 2 heaped teaspoons fresh thyme leaves
- 1 cup plant-based beef stock
- 1 tablespoon Cassava flour (or any thickening agent of your choice)
- salt to taste
- vegan pie crust (store-bought or homemade)