It’s been a long time since I last posted a new recipe here…I’ve been mainly focusing on other parts of the sustainable world but today, I’m back with a recipe that I was excited to try for a long time: pulled jackfruit pie!
I’ve bought pulled jackfruit ready to eat before but I never tried making it myself. So yesterday, while we were at the farmer markets, we spotted this beautiful jackfruit and thought that it was a good opportunity to give it a go.
Jackfruit is a great fruit to use in savoury dishes as it has a very subtle and mild sweet flavour. It contains great amounts of fibre so it helps reduce blood sugar spikes. It also is a good source of protein (approximately 3 grams per cup) compared to other fruits.
Sweet & Sour Pulled Jackfruit Pie
Making pulled jackfruit was easier than I expected but I would love to try different sauces and cooking methods. What I made this weekend was a sweet and sour pie with a hint of paprika which turned out really good and with a great balance between the sweet, sour and a little spicy.
This time I was feeling lazy and we were late for lunch so I just used some leftover pastry I had in the freezer. But I would love (and highly recommend) to make my own.
As we bought the whole fruit, we cut it open, deseeded and cooked in one go but I save a little extra for other recipes to try this week.
For this pie I only used the jackfruit for the filling. You can add other vegetables to add extra flavour and texture.
So with no further ado, here’s my recipe for Sweet & Sour Pulled Jackfruit Pie!
- 2 cups jackfruit
- 1 onion
- 2 garlic cloves
- 1 tbsp dijon mustard
- 1 tbsp balsamic vinegar
- ½ tsp thyme
- ½ tsp rosemary
- Coriander seeds, cumin powder (to taste)
- Paprika (to taste)
- Salt & pepper
- Olive oil
- 1 sheet of shortcrust pastry
- Mozzarella (or vegan cheese)
- Cut open, remove fruit pulp, deseed and set aside OR remove water if you buy canned jackfruit.
- Chop onion and garlic and sauté in a large pan with olive oil.
- When onion is translucent, add the jackfruit.
- Braise the jackfruit until golden brown.
- Now add all the seasoning.
- Also add the dijon mustard and balsamic vinegar and cover the jackfruit.
- Let it cook for about 15 minutes or until tender.
- Once it's cooked, remove from heat and place jackfruit in a plate to shred.
- Now, preheat the oven at 180ºC.
- Line a round tray with a sheet of shortcrust pastry.
- Place it in the oven to cook for about 15 minutes.
- Remove from the oven and transfer the jackfruit filling into the tray.
- Top with vegan cheese or mozzarella and oregano.
- Cook until golden (about 10 minutes).
- Remove from the oven and serve.
- Enjoy!
Pin it for later!
Peace and love,
Larissa x
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5 Comments
Kevin
04/04/2019 at 10:05 pmThis sounds delicious! Jackfruit isn’t one I’m familiar with, but I checked and it seems one of my local supermarkets does stock a canned version. Maybe I’ll give it a go at some point!
Do you know how well this pie keeps, Larissa?
Thanks for sharing!
Larissa Tedesco
11/04/2019 at 9:23 amHi Kevin,
Using the canned version is a good option. I kept my pie in the fridge for under a week pretty well. You should be able to freeze it but I haven’t tried this time 🙂
Let me know if you try it with canned type.
Cheers,
Larissa x
Kevin
11/04/2019 at 7:32 pmGreat, thanks for the advice! I’ll let you know when I get a chance to give it a go 🙂
jenna
12/04/2019 at 1:13 pmGreat post – I had never even heard of jackfruit until the dorm I live in served it one day… And I thought it was quite good! I am on a journey towards living zero/low waste, so I always love to find recipes that don’t call for any meat. Thanks for sharing!
-Jenna ♥
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Larissa Tedesco
14/04/2019 at 4:24 pmAh that’s amazing to hear Jenna! I hope you give this a go. It’s so simple and super filling.
Hope you are doing well in your journey! Let me know if I can help with anything 🙂
Larissa x