Jackfruit Pot Pies: A Classic Comfort Dish

Introducing a fresh and innovative way to incorporate jackfruit into your culinary repertoire - the jackfruit pot pie!

If you've never heard of or considered using jackfruit in your cooking, you're not alone. Jackfruit, a tropical fruit commonly grown in Asia, Africa, and South America, is taking the culinary world by storm, particularly among vegans in search of meat-like textures in their recipes.

Traditionally, jackfruit has been used to mimic pulled pork in dishes like burgers. However, the stringy texture of shredded jackfruit is incredibly versatile and can be an excellent substitute for chicken pieces, as demonstrated in this comforting jackfruit pot pie recipe.

In a classic chicken pot pie, you'll find tender pieces of chicken enveloped in a creamy filling and a medley of vegetables. This inventive jackfruit pot pie recipe leverages the shredding capabilities of jackfruit to replicate the chicken pieces typically featured in the traditional version.

What is jackfruit and why is jackfruit popular in vegan dishes?

Jackfruit, often referred to as the "vegetable meat," is a tropical fruit that's gaining popularity worldwide, especially among vegans and vegetarians due to its remarkable versatility. Native to South and Southeast Asia, as well as parts of Africa and South America, jackfruit is the largest tree fruit in the world and can reach an impressive weight of up to 80 pounds.

What makes jackfruit truly special is its unique composition. It offers a fibrous and mildly sweet flesh that, when unripe, possesses a neutral taste and a meat-like texture. This characteristic has led to its widespread use as a meat substitute in vegetarian and vegan recipes. When ripe, the fruit transforms into a sweet and fragrant delicacy.

The benefits of jackfruit extend beyond its culinary appeal. It's a nutrient-rich fruit, packed with essential vitamins and minerals such as vitamin C, potassium, and dietary fibre. Jackfruit is also free from saturated fat and cholesterol, making it a heart-healthy choice.

This remarkable fruit is also eco-friendly, as it is a highly sustainable crop with a low environmental impact. Its ability to grow in a variety of climates makes it an ideal candidate for addressing food security issues.

The key to the delectable flavours in this jackfruit pot pie lies in the use of high-quality vegetable stock and the aromatic addition of rosemary. The result is a dish that's both comforting and bursting with rich, savoury taste.

To prepare your jackfruit for this recipe, you'll need to start by draining the canned jackfruit into a large bowl. For those new to working with canned jackfruit, it may appear as a collection of individual pieces, with some being hard and others soft. The hard pieces generally represent the core and should be either discarded or, on occasion, shredded using your fingers or a fork. Focus on shredding the soft sections until they resemble the texture of shredded chicken.

It's worth noting that this recipe yields either about 24 small jackfruit pot pies or one large, indulgent pie. Whether you're preparing individual servings or a grand centrepiece, these jackfruit pot pies promise a unique and savoury twist on a classic comfort food, demonstrating the versatility of jackfruit as a plant-based alternative in your culinary endeavors.

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INGREDIENTS

Vegan Jackfruit Pot Pies Recipe

1 small brown onion, finely diced
1 small carrot, finely diced
1 medium potato, finely cubed
½ cup frozen peas
1 cup vegetable stock
Fresh sprigs of rosemary (use to taste, as needed)
400g canned jackfruit, drained and expertly shredded
1 tablespoon vegan butter
4 tablespoons plain flour
1 cup soy milk
A small handful of grated vegan cheese
Salt and pepper, to taste
3 sheets of puff pastry

METHOD

Preheat your oven to 180°C.
In a medium-sized pan over medium heat, add a touch of oil, and combine the diced onion, carrot, potato, peas, vegetable stock, a few sprigs of fresh rosemary, and the shredded jackfruit. Stir well and let the mixture simmer for approximately 15 minutes
While the mixture simmers, take a small saucepan over medium heat. Add the vegan butter and plain flour, stirring with a whisk until well combined
Once blended, gradually pour in the soy milk, whisking continuously until the sauce thickens
Once the sauce reaches your desired thickness, turn off the heat and stir in a generous handful of grated vegan cheese until fully incorporated.
Remove the rosemary sprigs from the pan with the simmering mixture. Pour the cheese-infused sauce into the pan and combine everything thoroughly, allowing it to cook for a few more minutes. Season with salt and pepper to taste.
For oven-baked pies: Prepare a well-greased muffin tray with the puff pastry sheets. Spoon approximately a tablespoon of the mixture into each compartment, covering it with more puff pastry.
For pie maker pies: Alternatively, if you're using a pie maker, preheat it according to the manufacturer’s instructions. Cut the puff pastry sheets to fit the pie maker slots, add a spoonful of the mixture to each base, and cover with additional pastry. Cook in the pie maker until the pastry is golden and crisp.
If baking in the oven, place the tray in the preheated oven and bake for roughly 25 minutes, or until the pies develop a beautiful golden brown hue.
Mixture makes roughly 12 jackfruit pot pies.