Easiest Way to Prepare Super Quick Homemade Vegan squash and potato filo pie

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, vegan squash and potato filo pie. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Vegan squash and potato filo pie is one of the most well liked of recent trending meals on earth. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. They are nice and they look wonderful. Vegan squash and potato filo pie is something which I have loved my entire life.

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.

To begin with this recipe, we must first 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 that.

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

1. Take 1 Kabocha squash or 1/2 butternut squash
2. Prepare 1 small purple cauliflower florets
3. Get 1 red onion
4. Get 3 whole sage leaves
5. Prepare 1 thyme
6. Prepare 3 medium potatoes
7. Take 1 teaspoon coriander seeds
8. Get 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. Take 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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So that’s going to wrap it up with this exceptional food vegan squash and potato filo pie recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!