Step-by-Step Guide to Prepare Speedy Vegan squash and potato filo pie

Vegan squash and potato filo pie. Check Out our Selection & Order Now. Free UK Delivery on Eligible Orders! Fold the filo leaves to cover the top of the pie an brush the layers with the margarine.

Scrunch up the remaining sheets and arrange on top to cover the top of the pie. 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.

Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a special dish, vegan squash and potato filo pie. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Vegan squash and potato filo pie is one of the most popular of current trending meals on earth. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look fantastic. Vegan squash and potato filo pie is something which I have loved my entire life.

Check Out our Selection & Order Now. Free UK Delivery on Eligible Orders! Fold the filo leaves to cover the top of the pie an brush the layers with the margarine.

To get started with this particular recipe, we must first prepare a few components. You can cook 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:

  1. {Prepare 1 of Kabocha squash or 1/2 butternut squash.
  2. {Prepare 1 of small purple cauliflower florets.
  3. {Get 1 of red onion.
  4. {Prepare 3 of whole sage leaves.
  5. {Make ready 1 of thyme.
  6. {Make ready 3 of medium potatoes.
  7. {Take 1 teaspoon of coriander seeds.
  8. {Take 2 tablespoons of vegan cream fresh or 1/2 cup of coconut milk.
  9. {Make ready 1 tablespoon of dairy free margarine and 2more large tablespoons for the pastry.
  10. {Take 4 sheets of filo pastry and 2-3 more for the top cover.

Break the cauliflower florets from the stem. Vegan squash and potato filo pie. Rustle up this vegan potato pie recipe for dinner, made with fluffy potatoes, sweet onion and plenty of fresh herbs. Find this vegan recipe at Tesco Real Food.

Steps 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..

Supercook clearly lists the ingredients each recipe uses, so you can find the perfect recipe quickly! Distribute the squash filling between […] Vegan squash and potato filo pie I head these beautiful seasonal vegetables and invited some friends around for dinner. It's hard to please your meat eater friends when it comes to vegan cooking, but they absolutely loved this pie. It has a lots of flavours because of the sage, thyme, coriander and the sweetness of the squash. A great success and we all had fun preparing this colourful.

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