Vegan squash and potato filo pie
Vegan squash and potato filo pie

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, vegan squash and potato filo pie. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

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.

Vegan squash and potato filo pie is one of the most favored of current trending foods in the world. It is simple, it is fast, it tastes yummy. It’s appreciated by millions daily. Vegan squash and potato filo pie is something which I’ve loved my entire life. They’re fine and they look fantastic.

To get started with this recipe, we must first prepare a few ingredients. 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 Kabocha squash or 1/2 butternut squash
  2. Make ready 1 small purple cauliflower florets
  3. Take 1 red onion
  4. Make ready 3 whole sage leaves
  5. Make ready 1 thyme
  6. Make ready 3 medium potatoes
  7. Get 1 teaspoon coriander seeds
  8. Make ready 2 tablespoons vegan cream fresh or 1/2 cup of coconut milk
  9. Take 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

Squeeze out any excess liquid and stir into the squash mix. Then, you put in your fillings, in this case the Butternut Squash & Chickpea mix, with another level of garlicky spinach to lighten the pie up. Finally you fold the edges over the filled tin, then rip up some more sheets of filo, and scrunch them up all over the top to form a pretty, ruffled crust. Spoon in the spinach and sweet potato mixture and spread out over the base.

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.

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. This Chestnut, Mushroom & Squash Christmas Filo Wreath is a variation on my favourite filo pie, which I make fairly often for parties, but in a pretty wreath form. If you have a bundt tin, or one of those tins with a middle insert, you can use that to create the wreath shape. To make the filling, heat the oil in a large, wide-based saucepan.

So that’s going to wrap this up for this special food vegan squash and potato filo pie recipe. Thanks so much for your time. I’m sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!