If you use empty tins, prepare them:

There is a rim left in the tin from opening the lid – take a wide pair of pliers and press this rim flat.

The savory pie filling:

Peel the two carrots, leave them whole, steam them in a pot with hot water over low heat until soft.

Prepare the vegetables, wash & peel them, clean the Cremini mushrooms. Cut garlic, vegetable onion, carrots, potatoes, leek and Cremini mushrooms into small pieces, and set them aside.

Take the canned jackfruit pieces and pluck them into shreds.

Heat olive oil in a large frying pan, add garlic and onions, and saute until slightly translucent.

Add carrots and saute for 5 minutes, stirring occasionally.

Add leek, potatoes, Gemini mushrooms, soy sauce, dried chili pieces, salt, and pepper, and leave to simmer for another 5 minutes.

Add the plucked jackfruit, fold it in, and put the lid on the pan. The mixture must simmer for 20 minutes on low heat. It should taste nicely seasoned and cooked soft to be ready to be used as filling. 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.)

Take two tins and line them with baking paper. Leave a 3 cm/1,2 inch overhang, it will make it easier to get the dough out of the tin later!

Take the quiche dough out of the fridge, let it rest 10 minutes.
Roll it out and make four 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 each tin. Save the others as the lid for later. Cut two long pieces of dough to the height of the tin to line the inside walls.

Fill in the savory jackfruit mixture:

Preheat the oven to 200°C / 390°F top/bottom heat.

Take a steamed whole carrot, hold it in the middle of our dough-lined tin.
Place the cooled filling around the carrot, press the filling together really firmly until the tin is almost full.

Fold the overhanging dough edge inwards. Use our prepared dough circle lid: place it on top, keep your hand on the still loose lid and turn the tin over. Tap the bottom of the tin firmly and pull slowly on the baking paper overhang. The dough roll comes out very slowly. Patience and pulling is needed. Once the roll is out, press and seal the lid. Leave the baking paper around and secure it with a heat-resistant band.

The vegan jackfruit pies go into the oven:

Bake the savory jackfruit pies at 200°C / 390°F for 15 minutes, then remove the baking paper. Turn the rolls and continue baking for about 35 minutes.

Take out the rolls and cut them into thick slices with a sharp, serrated knife. Enjoy your meal!