Hello everybody, it’s Jim, welcome to our recipe site. Today, I will show you a way to prepare a special dish, vegan squash and potato filo pie. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Spoon in the cooled sweet potato mix and spread out over the base. Fold over the overhanging filo to cover the filling. Scrunch up the remaining filo sheets and arrange them on top to cover the top of the pie (you may not need all of them) and brush with a little oil.
Vegan squash and potato filo pie is one of the most favored of current trending foods on earth. It is appreciated by millions every day. It is easy, it is quick, it tastes delicious. Vegan squash and potato filo pie is something which I’ve loved my whole life. They’re nice and they look fantastic.
To begin with this particular recipe, we must first prepare a few ingredients. You can have vegan squash and potato filo pie using 10 ingredients and 4 steps. Here is how you can achieve 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
- Make ready 1 red onion
- Take 3 whole sage leaves
- Make ready 1 thyme
- Get 3 medium potatoes
- Make ready 1 teaspoon coriander seeds
- Prepare 2 tablespoons vegan cream fresh or 1/2 cup of coconut milk
- Prepare 1 tablespoon dairy free margarine and 2more large tablespoons for the pastry
- Prepare 4 sheets filo pastry and 2-3 more for the top cover
To cover the middle of the pie use some more pastry sheets, also grease every layer. Spoon in the spinach and sweet potato mixture and spread out over the base. Fold in the overhanging filo to form a lid. Scrunch up the remaining sheets and arrange on top to cover the top of the pie.
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.
This Chestnut, Mushroom & Squash Christmas Filo Wreath is a variation on my favourite filo pie, which I make fairly often for parties, but in a pretty wreath form. If you have a bundt tin, or one of those tins with a middle insert, you can use that to create the wreath shape. ) which utilised a springform cake pan lined with filo pastry, then filled, and pastry sort of crumpled over the top to create a pretty, crunchy top to the pie. The pie then was easily popped out of its casing revealing pretty ruffled sides and looked amazing. I wanted to make a similar thing, but vegan, and without it seeming wholesome and dreary. By now your pie dish should be entirely lined up with filo pastry.
So that is going to wrap it up with this special food vegan squash and potato filo pie recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be interesting food in 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!
