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!

INGREDIENTS

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.

To assemble:

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.





