Fast Guide to Homemade Perfect Vegan squash and potato filo pie

Wishing to dine Vegan squash and potato filo pie a luxurious restaurant's, but for some reasons are not able to go to restaurants. This recipe is going to help you with useful instructions on preparing a Vegan squash and potato filo pie like a famous chef made.

We hope you got insight from reading it, now let's go back to vegan squash and potato filo pie recipe. To cook vegan squash and potato filo pie you only need 10 ingredients and 4 steps. Here is how you cook it.

To cook an unforgettable Vegan squash and potato filo pie, below are the materials needed:

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

After readying the ingridients, now you are good to make your appetizing Vegan squash and potato filo pie by following the guidances on this section:

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..

This vegetable pie recipe is an easy pie recipe for an easy midweek meal. Check out our spiced chickpea bake with potatoes and topped with thin crunchy filo pastry. Squash the filling against the sides of the frying pan to remove any excess liquid, then spoon it into the filo-lined dish and even out with the back of a spoon. Fold the overhanging pastry over the top of the filling, crumpling it a little to add height and texture to the pie. Featuring shatteringly crisp phyllo pastry, and a soft, salty, feta-cheesy, spinachy filling, all Vegan Spanakopita.

Recipe : Vegan squash and potato filo pie

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step by step to make Vegan squash and potato filo pie

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