Dinners

Thai Butternut Squash Filo Pie (Vegan)

Vegan Butternut Squash Thai Filo Pie
Recently I wrote a Christmas post on Sweet Potato and Leek Bubble and Squeak and vowed to bring you all more rhyming recipes. Here I bring you my Thai-inspired Pie! Enter a creamy, coconut curry filled with butternut squash, Quorn, pepper and bamboo shoots, topped with a crispy scrumpled filo topping. It is so rich and chunky you could struggle to believe this is 100% vegan!
Vegan Butternut Squash Thai Filo Pie
We enjoyed this on Saturday night with a glass of white wine whilst starting out on our latest Netflix series (Altered Carbon – anyone else watching this? We are loving it!).  We had lots left over so have just demolished a second helping Sunday lunchtime. 
Vegan Butternut Squash Thai Filo Pie
You can serve this up as one big pie but I love my enamel pie dishes and serve it up in these! 
IMG_6092
What are your favourite vegan pie recipes? I would love to hear from you in the comments below!
Always love to connect with fellow foodies on Instagram and Twitter – let’s link up! 🙂

Vegan Thai Butternut Squash Filo Pie

Ingredients

    • 1/2 medium sized butternut squash
    • 1/2 orange bell pepper
    • 200g vegan Quorn pieces
    • 6 sheets of ready rolled filo pastry
    • 500g passata
    • 1 tin coconut milk *
    • 1 tin (225g) bamboo shoots
    • 1 red onion
    • 2 garlic cloves
    • 1 tbsp fresh grated ginger
    • 1 red chilli **
    • 1 lime, juice and zest
    • 1 handful fresh coriander leaves
    • 1 tsp ground coriander seeds
    • 1 tsp ground cumin
    • 1 tbsp chopped lemongrass

Instructions

  1. Heat a little oil in a pan. Chop the onion, garlic and chilli and add to the pan alongside the lime zest, ground coriander, cumin and lemongrass. Fry until softened.
  2. Add the butternut squash and pepper and fry for a further minute.
  3. Add the coconut milk, passata and lime juice into the pan. Cook for 10 minutes, adding a little water if needed.
  4. Add the coriander, bamboo shoots and Quorn pieces and cook for a further 15 minutes or until the sauce is thick and creamy.
  5. Add the curry mixture to one large oven proof dish or to four small pie dishes.
  6. Place two flat sheets of filo pastry over the mixture to cover it and then scrunch up the remaining sheets and layer on top, brushing with a little oil.
  7. Place into a preheated oven at 190°C and cook until lightly browned on top (around 15 minutes).
  8. Serve and enjoy!

*We opt for reduced fat coconut milk just to make it a little healthier!
** 
Add to taste, deseeded this will make for a mild curry, but add extra chilli and the seeds for a more punchy chilli flavour!

 

Vegan Butternut Squash Thai Filo Pie

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