Ingredients

8 circles of ready rolled puff pastry 150mm (check the pastry is vegan, most commercial brands like jusrol are)

100ml soy milk

Tsp turmeric

Tsp black onion seeds

Filling – 1 onion, diced

Clove garlic

100g cubed squash

30g peas

Tin jackfruit, drained

12 sage leaves

75g breadcrumbs

250ml strong veg stock

Heaped Tsp each dried oregano, basil and marjoram

2 tbs cranberry jelly/sauce

Method

1. Fry the onion and garlic for 8mins

2. Add the squash, jackfruit, dried herbs and stock

3. Bring to the boil

4. Then simmer really slowly for about 1 hour, until the jack fruit is falling apart, add a bit more stock if getting too dry.

5. Cool, then add the sage, breadcrumbs and peas.

6. Brush the edge of 4 circles of pastry with soy milk mixed with turmeric

7. Spoon filling into the centre. Add a spoonful of cranberry on top

8. Sit second piece of pastry on top

9. Press with a fork all round to seal

10. Brush with the milk mix

11. Bake at 200c for 25- 30mins

12. Serve with a choice of sweet mustard, ketchup, brown sauce or gravy