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Savory jackfruit pie is served on a beautifully set table with green patterned plates. The pie has a crispy golden crust and a rich, hearty filling with jackfruit, carrots, and mushrooms. Glasses of non-alcoholic wine, fresh herbs, and vintage-style decor create a cozy and inviting atmosphere. Empty, shiny silver tins in the background are reminiscent of the pie's creator, the tin shape.

Does a savory jackfruit pie sound delicious? It does, and it is! This recipe is quite funky. I used empty tins as a makeshift mold, which gives these jackfruit pies their unique appearance. You can just as easily use a regular tart pan for a more traditional approach. The idea made me curious to see if it would work, and it did!

This hearty, plant-based pie is filled with a flavorful mix of tender carrots, potatoes, onions, leek, button mushrooms, and plenty of jackfruit. All these delicious ingredients are packed in a convenient, store-bought quiche crust. Jackfruit makes a fantastic meat substitute for vegans. Its fibrous texture is surprisingly similar to lean meat. You can find it canned in many grocery stores these days.

Ingredients for making Savory Jackfruit Pie:

Fresh ingredients for a savory jackfruit pie displayed on a green checkered tablecloth. The image features jackfruit, cremini mushrooms, carrots, potatoes, leek, vegetable onion, garlic, olive oil, soy sauce, and spices. Some vegetables are arranged in tin cans, emphasizing a rustic and creative approach to cooking. Empty, shiny silver tins in the background are reminiscent of the pie's creator, the tin shape.

Jackfruit
Onion
Garlic
Carrots
Leek
Cremini mushrooms
Potatoes
Soy sauce
Dried chili flakes
Salt/pepper
Olive oil
Vegan ready made quiche dough

Jackfruit is just such a lovely ingredient. Check out our jackfruit burger and jackfruit burrito recipes for more inspirations!

Two rolls of ready-made quiche dough lie on a tablecloth with a green and white check pattern. A row of tins in the background.

Needed Equipment:

2 x tins 10cm x 1,5cm or a tarte mold

How to make Savory Jackfruit Pie:

If you use empty tins, prepare them:

First, we will look at the tins that will give our pie its shape. Of course, they should be clean. Now comes a manual task: There is a rim left in the tin from opening the lid – take a wide pair of pliers and press this rim flat. It’s easy! (My first delicious pie stuck in the tin, which is no fun).

The savory pie filling:

We peel the two carrots, which should remain whole because the orange dot in the center is a visual delight. We put them in a pan with hot water to steam and simmer over low heat until they are soft.

Let’s start cooking the filling by preparing the vegetables, washing & peeling them, and cleaning the Cremini mushrooms. Cut all the vegetables and mushrooms into small pieces, and set them aside. Now we have a supply of finely chopped garlic, vegetable onion, carrots, potatoes, leek and Cremini mushrooms.

On a tablecloth with a green and white chequered pattern ist a wooden plate in front with the finely cut vegetables. Behind is a bowl with the jackfruit and a plate with the chopped cremini mushrooms. In the background is a row of tins.

On a green and white chequered tablecloth lies a round wooden kitchen board on which pieces of tinned jackfruit are placed in a silver bowl. Two hands pluck the fibrous pieces of fruit. A row of tins stands in the background.

Next, drain the can of jackfruit pieces. Pluck them piece by piece into shreds, so they give a delicious pulled-pork-like texture to the dish.
Now, take a large frying pan, heat the olive oil, add garlic and onions, and saute until slightly translucent. Add the carrots and saute for 5 minutes, stirring occasionally.

One hand holds a glass jug with olive oil and pures it into a pan. The pan is placed on a round wooden board on a green checkered tablecloth. A row of tins stands in the background.

Add onions to the pan. The pan is placed on a round wooden board on a green chequered tablecloth. In the background is a row of tins.

Then add the leek, potatoes, and the Gemini mushrooms. Add the soy sauce, the dried chili pieces, salt, and pepper, and leave to simmer for another 5 minutes. Finally, add our jackfruit to the already well-filled pan, fold it in, and put the lid on. The vegetable mixture must simmer for 20 minutes on low heat.

Add leek to the vegetable mixture. The pan is placed on a round wooden board on a green chequered tablecloth. In the background is a row of tins.

Add potatoes to the vegetable mixture. The pan is placed on a round wooden board on a green chequered tablecloth. In the background is a row of tins.

Taste the savory jackfruit pie filling mixture. It should be nicely seasoned and cooked soft to be ready to be used as filling. When it is ready, leave it to cool.

Prepare the quiche crust in a tin:

-> Do you want to use a tart tin to make our pie shape? Then place one roll of round quiche dough in the greased tin. After the filling, use the other roll of dough as a lid for our savory jackfruit pie.

Now, we take two tins and line them with baking paper. Place our tin on the paper and trace the circumference with a pencil. Next, cut out the circle with a 1,5 cm overhang. Cut the excess in a star shape up to the pencil line. Place this on the base. After that, cut a longer strip according to the height of the can. Leave a 3 cm/1,2 inch overhang, which fits against the wall of the can. Here, too, the overhang is cut a few times to the actual height of the can. This overhang will make it easier to get the dough out of the tin later!

A roll of quiche dough is laid out on a green chequered tablecloth. A circle of dough is cut out around a circular punch with a large knife. Behind it is a round wooden kitchen board on which two tin cans lined with baking paper are placed. In the background is a row of tins.

The tins are lined with dough. The dough is rolled out on baking paper and a hand with a knife cuts the dough to size. Another hand holds the tin to take measurements. The base is a green chequered tablecloth.

Next, we take the quiche dough. It should have been taken out of the fridge 10 minutes beforehand so that it is softer. Roll it out flat and make two delicate impressions on the dough with the bottom of your tin. Now proceed as with the baking paper, cutting out the dough circles with a 1,5 cm/0,6 inch overhang. Place one circle on the bottom of the tin. Save the other as the lid for later.

After that, we cut a long piece of dough to the height of the tin to line the inside wall. It takes a little patience to connect the bottom overhang with the side wall dough using your fingers.

Fill in the Savory Jackfruit Mixture

It’s time to preheat the oven to 200°C / 390°F top/bottom heat.

The tins are lined with pastry. They stand on a round wooden board, in front of which are the pastry lids for sealing the pie. Behind them is a bowl with the savoury jackfruit filling. The two cooked carrots are in a shallow bowl. Everything is placed on a green chequered tablecloth. A row of trays can be seen in the background.

Now, we take one of the steamed whole carrots and hold it in the middle of our dough-lined tin. On the other hand, place the cooled filling around the carrot. Use your fingers to press the filling together really firmly. Keep adding the filling and pressing firmly until the tin is almost full. Fold the approx. 0,5 cm/0,2 inch overhanging edge inwards. Now it’s time to use our prepared lid: place it on top, and press a little on the inside dough. Keep your hand on the still loose lid and turn the tin over.

The tins are lined with pastry and one has already been filled with the savoury jackfruit mixture. A cooked carrot has been placed in the centre and savory jackfruit mixture stuffed around it. Behind them is a bowl with savoury jackfruit filling. One cooked carrots is in a shallow bowl. Everything is placed on a green chequered tablecloth. A row of trays can be seen in the background.

You can see two hands with a spoon filling the dough-lined tins with savoury jackfruit filling. on the table is a green chequered tablecloth.

Now, tap the bottom of the tin firmly and pull slowly on the baking paper overhang. The dough roll comes out very slowly. A bit of patience and pulling is needed.

One hand pulls on the tin, the other holds the filled dough roll and pulls it out of the tin by the baking paper. Behind it, another filled pie in a tin, still open, the pastry lid lying in front of it on a wooden kitchen board. A row of tins in the background. Everything is placed on a tablecloth with a green and white check pattern.

Hands fix the baking paper around a roll of dough with a heat-resistant cord. Behind it, another filled savoury jackfruit pie in a still open tin, the pastry lid resting in front of it on a wooden kitchen board. A row of tins in the background. Everything is placed on a tablecloth with a green and white chequered pattern.

Once your filled roll is out, you can press the lid down firmly. All gaps must be sealed well. Leave the baking paper around and secure it with a heat-resistant band. Now, the jackfruit pie can go into the oven.

Our Delicious Vegan Jackfruit Pies go into the Oven:

Golden-baked vegan jackfruit pie with a flaky crust and hearty filling. The two ready-baked savoury jackfruit pies are still wrapped in baking paper on the baking tray with baking paper. In the background is a row of tins.

On a green and white chequered tablecloth lies a round wooden kitchen board with a savoury jackfruit pie on it. Two hands cut off the first slice with a serrated knife. In front of them are two patterned plates.

Bake the savory jackfruit pie at 200°C / 390°F for 15 minutes, then remove all the baking paper. Turn the rolls and continue baking for about 35 minutes. When the dough turns a light beige-brown, it is crispy. Take out the rolls and cut them into thick slices with a sharp, serrated knife. Enjoy your meal!

FAQ

Name: Savory Jackfruit Pie
Prep time: 2 h
Cook time: 30 min
Total time: 2 h 30 min
Cuisine: International
Ingredients: 560g drained young jackfruit from the tin; 1 large vegetable onion; 1 leek; 2 garlic cloves; 400g carrots, two of them thick for the middle decoration; 420g cremini mushrooms; 400g potatoes; 50ml soy sauce; 0,3 tsp dried chili pieces; 1 tsp salt; 1 tsp pepper; 40ml olive oil; 600g vegan quiche dough

Do I have to use a tin to shape the pie?

Not at all! The tin method is a fun, makeshift alternative if you don’t have a tart pan. You can easily use a regular tart pan for a more traditional approach.

What exactly is jackfruit and where can I find it?

Jackfruit is a tropical fruit prized for its fibrous texture, making it a fantastic meat substitute for vegans. You can usually find it canned in most grocery stores, especially in the international or health food section.

Is jackfruit healthy?

Yes, jackfruit is very healthy! It’s rich in magnesium, vitamins A and C, and is an excellent source of dietary fiber. Additionally, jackfruit contains iron, a vital trace element that you usually find in meat. It does not contain the protein, but it makes a delicious substitute ingredient nevertheless.

Can I prepare the filling ahead of time?

Absolutely! You can make the spicy vegetable filling in advance and refrigerate it for up to a day. When you’re ready to assemble, simply fill your tin or tart pan and bake as directed.

How should I store any leftovers?

Leftover pie can be stored in an airtight container in the refrigerator for up to 3–4 days. Reheat in the oven or microwave for a quick and satisfying meal later on.

I hope you enjoyed this delicious savory jackfruit pie recipe. Let me know what you think in the comments below!

Savory Jackfruit Pie

Ingredients for making Savory Jackfruit Pie: