Vegan squash and potato filo pie

Hello everybody, it’s Louise, welcome to my recipe page. 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 will make it a bit unique. This will be really delicious.

Vegan squash and potato filo pie is one of the most well liked of current trending foods in the world. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look wonderful. Vegan squash and potato filo pie is something which I’ve loved my whole life.

Check Out Pie Vegan On eBay. Eat Lean and Snack Healthy with our Zero Calorie Syrups, Sauces, Creamers, Coffee Syrups. 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.

To begin 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 it.

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

Fold in the overhanging filo to form a lid. 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.

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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.

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. 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.

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