Steps to Make Any-night-of-the-week Vegan squash and potato filo pie

Hey everyone, it is Jim, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, Step-by-Step Guide to Prepare Super Quick Homemade Vegan squash and potato filo pie. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Vegan squash and potato filo pie, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Vegan squash and potato filo pie delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Vegan squash and potato filo pie is 4 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Vegan squash and potato filo pie estimated approx 90minutes.

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

I head these beautiful seasonal vegetables and invited some friends around for dinner. It’s hard to please your meat eater friends when it comes to vegan cooking, but they absolutely loved this pie. It has a lots of flavours because of the sage, thyme, coriander and the sweetness of the squash. A great success and we all had fun preparing this colourful autumn dish.

Ingredients and spices that need to be Prepare to make Vegan squash and potato filo pie:

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

Instructions to make 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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