Jackfruit Potpie Recipe

Jackfruit Potpie Recipe

This is what you'll need:


You can’t afford to miss this delicious wholesome fare

For the Filling:

  • 1 pack of Wakao Raw Jackfruit
  • 2 1/2 cups unsweetened almond milk, divided 1/2 of a yellow onion, diced
  • 2 cloves of garlic, pressed
  • 2 bay leaves
  • 2 sprigs of rosemary
  • 1 tbsp olive oil
  • 150g potatoes, diced into small chunks
  • 150g carrots, cut into rings
  • 1/2 cup frozen peas

For the Roux:
  • 40g plain flour
  • 40g vegan butter
  • Reserved almond milk from the cooked down mixture + excess to make up half a pint of liquid.

For the Assembly:
  • 50g puff pastry
  • 1 tsp vegan butter, melted


  • Heat the olive oil in a large pan, medium heat & add Wakao Raw Jackfruit
  • Fry for 3-4 minutes till the onions are soft brown
  • Add the garlic, bay leaves, rosemary and 2 cups of almond milk. Turn the heat down to low and cover
  • Add the carrots, potatoes and peas. Turn the heat up to medium until the vegetables are softened. Discard the bay leaves and rosemary
  • Remove the pan from the heat & scoop the vegetables & jackfruit into a large bowl. Strain the mixture through a sieve. Reserve the infused almond milk. If the reserved milk doesn’t make up 1/2 pint of liquid add extra almond milk
  • Preheat the oven to 375f. Wipe the pan clean and heat the butter on a low heat. Once it’s all melted, stir in the flour
  • Using a whisk, whisk the flour and butter together until it forms a paste
  • Cook for another 2 minutes to cook off any raw flour taste
  • Pour in half of the almond milk and allow the mixture to boil. After 2 minutes of boiling, reduce the heat to low and then whisk thoroughly until the roux starts to thicken
  • Once all the lumps are gone add the other half of the almond milk. Whisk again thoroughly until smooth
  • Remove from the heat and stir in the vegetables
  • Pour the mixture into a deep bottomed casserole dish. Lightly flour a work surface and roll out the puff pastry into a thin disk, around 7 inches
  • Lay the puff pastry over the dish and press down the sides with a fork
  • Brush the top of the pastry with a bit of melted butter. Cut two little slits in the pastry
  • Cook in the oven for 15-20 minutes or until the top is golden brown



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