Jackfruit and vegetable pie

jackfruit pie

Feeds 4


1 can of jackfruit – drained
3 sheets of puff pastry (check that it’s vege, sometimes it’s not!)
1 carrot – sliced
3 potatoes – roughly chopped
3 mushrooms – sliced
1 onion – sliced
1 cup of any other vegetables – I used frozen peas mostly (of course, fresh is better, but use frozen if you’re wanting to keep this simple)
2 cups of boiling water
2 stock cubes (dissolved in the water)
1 tbsp of cornflour
1 tbsp of margarine
A few sprigs of thyme
Olive oil – on hand


Preheat your oven to 200°C.

In a pan with olive oil, begin by softening your onions. When they begin to go translucent, add your carrots, mushrooms and frozen vegetables. Keep on a lowish heat and stir occasionally until you are ready to assemble your pie.

Meanwhile, in a pot of water, boil your potatoes for 10 minutes. Drain and add to your pan of vegetables.

In a big saucepan, melt the margarine, stir in the cornflour to make a paste. Add the mixture of water and dissolved stock cubes, plus the thyme sprigs. With a wooden spoon or whisk, stir regularly (if not constantly) until the mixture thickens into something reminiscent of gravy. Add more cornflour or even regular flour is this is taking foooor-ever. At this point, fish out the thyme sprigs and add your pulled jackfruit and keep on the heat for a further 3 minutes.

Finally, stir into your gravy/jackfruit mixture the pan vegetables and potatoes. Mix it well to ensure all the vegetables are coated with the yummy gravy goo.

In a greased pie dish, lay your pastry and mould it to the dish as best you can (‘rustic’ is the look if need be). Make little holes in the pastry with a fork across the bottom of the dish. Pour the contents of your pot into the pastry-lined dish. Make a pastry pie lid with the rest of the pastry. Decorate the top if you wish to be fancy, or simply slice through a couple of times with a knife to give the pastry room to expand. Brush the top of your pie with olive oil.

Put your dish in the oven for 20-25 minutes, until the top of your pie begins to golden. If your dish has a lid, I recommend having the lid on for the first 15 minutes and taking it off for the last 5-10 minutes. If you don’t have a lid, aluminium foil will work just fine.

Serve hot, and if you’re a child like me, with copious amounts of tomato sauce.

Jackfruit and vegetable pie
Photo credit: @goodfornicks

I watched the Sex and the City movie while I made this. Two things:
1) I 100% thought until I watched it that it was called ‘Sex in the City’.
2) It’s a little problematic innit?

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