Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, vegan squash and potato filo pie. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Vegan squash and potato filo pie is one of the most well liked of recent trending meals in the world. It is appreciated by millions every day. It is simple, it’s quick, it tastes delicious. Vegan squash and potato filo pie is something which I have loved my entire life. They’re fine and they look wonderful.
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 must first prepare a few components. You can have 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:
- Get 1 Kabocha squash or 1/2 butternut squash
- Make ready 1 small purple cauliflower florets
- Make ready 1 red onion
- Take 3 whole sage leaves
- Prepare 1 thyme
- Make ready 3 medium potatoes
- Prepare 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
- Prepare 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:
- 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.
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.
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