PEPPER PIE FILLING

●      Preheat the oven to 180°C (350°F) or according to the instructions for your pastry  I

●      In a deep bottomed pan, heat some oil over medium heat.

●      Add the diced red onion and chopped garlic, sauté until softened and fragrant.

●      Add the Froom™ mushroom mince and drained jackfruit chunks to the pan and cook until the mushroom mince is browned and the jackfruit is slightly browned and tender -  about 5-7 minutes.

●      Stir in the passata, black pepper, and fresh thyme leaves.

●      Pour in the plant-based beef stock and allow the mixture to simmer for another 5 minutes, allowing the flavours to infuse together.

●      In a small bowl, mix a heaped tablespoon of Cassava flour with water to create a slurry. Slowly add the slurry to the pan, stirring continuously until the mixture thickens to your desired consistency.

●      Taste and adjust the seasoning with salt if necessary.

●      Remove the pan from the heat and let the filling cool slightly.

●      Roll out your vegan pie pastry, and cut to fit your pie moulds.

●      Line each pie mould with the bottom crust. Spoon the cooled filling into the pie crust.

●      Cover the pies with the top crust, sealing the edges by crimping with a fork or your fingers. Make a few slits on the top crust to allow steam to escape during baking.

●      Brush pie crusts with some olive oil and place into the preheated oven and bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.

●      Once baked, remove the pies from the oven and let them cool for a few minutes

●      Serve with a chunky tomato salsa 

Enjoy your delicious Pepper Pie and Jackfruit Pie filled with the savoury goodness of Froom™ mushroom mince and tender jackfruit chunks!