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Curry Jackfruit Triangles

Curry Triangles

Jackfruit is an amazing meat substitute that works well in a number of savoury dishes. In this simple recipe the  curry flavour is complimented with cashew butter and a hint of maple syrup, wrapped in crowd pleasing pastry triangles.

INGREDIENTS:

1 sheet frozen vegan light puff pastry.
1 packet Curry Jackfruit ( I used Amazonia Tender Jack).
18 baby spinach leaves.
5 teaspoons cashew butter.
1/2 cup maple syrup.
3 teaspoons black sesame seeds.

Serving Suggestion
Roast some cherry tomatoes with a little white balsamic vinegar.
Or use a large dollop of your favourite tomato relish.

 

METHOD:

  1. Preheat oven to 220 C
  2. Cut pastry sheet into nine 8mm squares
  3. On one side place two spinach leaves, topped with a teaspoon of Curry Jackfruit.
  4. On the other side lightly spread the cashew butter to the edge of the triangle, this will help seal the edges.
  5. Fold over pastry into triangle shape, press edges with a fork to seal.
  6. Glaze with maple syrup.
  7. Sprinkle with black sesame seeds.
  8. Repeat nine times.
  9. Place on a baking sheet and cook for 10-12 minutes on 220 C.
  10. Serve with roasted cherry tomatoes or your favourite tomato relish.

You will have left over Tender Jack Curry , so this recipe can easily be doubled if you are catering for a crowd. Alternatively  Tender Jack Curry is a fantastic flavour boost tossed in a vegetable stir fry.

 

 

Recipe by Catherine Carr

 

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