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

Hello everybody, it’s Louise, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, vegan squash and potato filo pie. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Home » Recipes » Vegan Recipes » Vegan Pot Pie with Filo Crust. This pie is one of my favorite vegetarian filo pastry recipes that always turns out delicious. A great idea is to pair it with a nice comforting soup like this hearty vegan minestrone or creamy sweet potato lentil soup. Rustle up this vegan potato pie recipe for dinner, made with fluffy potatoes, sweet onion and plenty of Add the sliced potatoes, rosemary leaves and spices to the pan with the remaining olive oil and You may also like.

Vegan squash and potato filo pie is one of the most favored of recent trending foods in the world. It is enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. Vegan squash and potato filo pie is something which I have loved my whole life. They’re fine and they look fantastic.

To begin with this recipe, we have to prepare a few ingredients. You can have vegan squash and potato filo pie using 10 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Vegan squash and potato filo pie:

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

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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.

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