Vegan squash and potato filo pie
Vegan squash and potato filo pie

Hey everyone, it’s John, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, vegan squash and potato filo pie. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Vegan squash and potato filo pie is one of the most favored of recent trending foods on earth. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. Vegan squash and potato filo pie is something which I have loved my whole life. They are fine and they look fantastic.

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. Vegan squash and potato filo pie.

To get started with this particular recipe, we have to prepare a few components. You can cook 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:
  1. Get 1 Kabocha squash or 1/2 butternut squash
  2. Prepare 1 small purple cauliflower florets
  3. Make ready 1 red onion
  4. Take 3 whole sage leaves
  5. Make ready 1 thyme
  6. Take 3 medium potatoes
  7. Get 1 teaspoon coriander seeds
  8. Make ready 2 tablespoons vegan cream fresh or 1/2 cup of coconut milk
  9. Take 1 tablespoon dairy free margarine and 2more large tablespoons for the pastry
  10. Take 4 sheets filo pastry and 2-3 more for the top cover

What does a spiced squash filo pie taste like? The main focus of this spiced squash filo pie is the texture. IF done properly, the filo pastry will crisp up like a dream. The sound it makes as you slice through will move your soul!

Instructions to make Vegan squash and potato filo pie:
  1. 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.
  2. 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.
  3. 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.
  4. Bake it until golden brown, approximately 25-30 minutes.

The filling is a perfect balance of sweet squash, bold spice and nutty almonds. This squash and leek sausage pie is the perfect winter warmer. It's packed with vegetables and I included veggie sausages to make it even heartier. I used vegan Linda McCartney sausages, but you can use your favourite sausages. The vegetables and gravy are topped with a layer or cabbage, then a layer of mashed potato, then baked until golden.

So that is going to wrap this up for this exceptional food vegan squash and potato filo pie recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!