Hey everyone, it’s John, welcome to our recipe site. Today, we’re going to make a special dish, vegan squash and potato filo pie. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
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.
Vegan squash and potato filo pie is one of the most favored of current trending foods in the world. It is appreciated by millions daily. It is simple, it’s quick, it tastes delicious. They’re nice and they look fantastic. Vegan squash and potato filo pie is something that I have loved my entire life.
To get started with this recipe, we have to prepare a few components. You can have vegan squash and potato filo pie using 10 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Vegan squash and potato filo pie:
- Get 1 Kabocha squash or 1⁄2 butternut squash
- Prepare 1 small purple cauliflower florets
- Prepare 1 red onion
- Make ready 3 whole sage leaves
- Prepare 1 thyme
- Take 3 medium potatoes
- Prepare 1 teaspoon coriander seeds
- Prepare 2 tablespoons vegan cream fresh or 1⁄2 cup of coconut milk
- Take 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
It consists of sweet roasted butternut squash mixed with my tangy, almond based feta style cheese, fresh herbs, toasted pine nuts and a pinch of chilli flakes for a bit of subtle warmth. This is all wrapped up in shatteringly crisp phyllo pastry and shaped into a. Spoon in the cooled sweet potato mix and spread out over the base. Fold over the overhanging filo to cover the filling.
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.
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. Heat a knob of the butter in a pan over a low heat and cook the onion, garlic and ginger until softened. This vegan rainbow pie recipe made with vegetables and filo pastry makes a delicious, hearty and healthy dinner.
So that is going to wrap it up for this exceptional food vegan squash and potato filo pie recipe. Thanks so much for reading. I am sure you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
