8 circles of ready rolled puff pastry 150mm (check the pastry is vegan, most commercial brands like jusrol are)
100ml soy milk
Tsp turmeric
Tsp black onion seeds
Filling – 1 onion, diced
Clove garlic
100g cubed squash
30g peas
Tin jackfruit, drained
12 sage leaves
75g breadcrumbs
250ml strong veg stock
Heaped Tsp each dried oregano, basil and marjoram
2 tbs cranberry jelly/sauce
Method
- Fry the onion and garlic for 8mins
- Add the squash, jackfruit, dried herbs and stock
- Bring to the boil
- Then simmer really slowly for about 1 hour, until the jack fruit is falling apart, add a bit more stock if getting too dry.
- Cool, then add the sage, breadcrumbs and peas.
- Brush the edge of 4 circles of pastry with soy milk mixed with turmeric
- Spoon filling into the centre. Add a spoonful of cranberry on top
- Sit second piece of pastry on top
- Press with a fork all round to seal
- Brush with the milk mix
- Bake at 200c for 25- 30mins
- Serve with a choice of sweet mustard, ketchup, brown sauce or gravy