Hello everybody, it is Jim, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, vegan squash and potato filo pie. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Vegan squash and potato filo pie is one of the most favored of current trending foods on earth. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look fantastic. Vegan squash and potato filo pie is something that I have loved my entire life.
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. This sweet potato, butternut squash, and feta pie made with filo (or phyllo) pastry are simple, done in under an hour and yummy. Or just any day if you're like me and you love pie.
To get started with this recipe, we must prepare a few ingredients. You can cook vegan squash and potato filo pie using 10 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Vegan squash and potato filo pie:
- Make ready 1 Kabocha squash or 1/2 butternut squash
- Take 1 small purple cauliflower florets
- Get 1 red onion
- Get 3 whole sage leaves
- Prepare 1 thyme
- Take 3 medium potatoes
- Take 1 teaspoon coriander seeds
- Make ready 2 tablespoons vegan cream fresh or 1/2 cup of coconut milk
- Get 1 tablespoon dairy free margarine and 2more large tablespoons for the pastry
- Get 4 sheets filo pastry and 2-3 more for the top cover
Just take an extra sheet of filo, bunch it slightly and place it in the centre of the pie to fill the gap. Remove from the oven and remove the pie from the tin. Heat a knob of the butter in a pan over a low heat and cook the onion, garlic and ginger until softened. The filling of a butternut squash pie is made up of butternut squash, coconut cream (or oat milk), arrowroot powder, coconut sugar, and maple syrup.
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.
Heat a knob of the butter in a pan over a low heat and cook the onion, garlic and ginger until softened. The filling of a butternut squash pie is made up of butternut squash, coconut cream (or oat milk), arrowroot powder, coconut sugar, and maple syrup. Plus a little cinnamon, ginger, and nutmeg. My recommended flaky vegan pie crust. Of course, a good butternut squash pie is impart delicious because of the pie crust!
So that’s going to wrap it up for this special food vegan squash and potato filo pie recipe. Thank you very much for reading. I am confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
