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


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