400 g can jackfruit
1 onion finely chopped
4 chestnut mushrooms finely chopped
1 garlic clove crushed
2 tbsp tomato puree
2 tsp chipotle paste
1 tsp smoked paprika
1 tsp chilli powder
2 tbsp rapeseed oil
Salt and pepper
1 packet of Jusrol gluten free puff pastry
Heat the oven to 180º. Prepare the jackfruit by removing any seeds and their pods and chop off the hard triangular shaped bit at the end of each piece. Saute the onion, mushrooms, garlic and jackfruit for 15 mins, on a low heat,
Add the chilli power and paprika, a good grind of salt and pepper and cook for 2-3 mins, to release the aromas from the spices, without burning them.
Add the chipotle paste, I used Santa Maria, which I absolutely love and the tomato puree and cook slowly for another 2-3 mins to cook the tomato puree.
The finished mixture looks like pulled pork and can be used in a variety of dishes, in enchiladas, mixed with pasta or rice, or a burger bun with slaw, mayo and chilli sauce.
Divide the pastry into two and fill half of each piece with the mixture, to within ¾" of the edge, then dampen the pastry with water and fold over to enclose the jackfruit. Press firmly round the edge, being careful not to split the pastry, then press with a fork, to ensure it is sealed and to make a decorative border. Make a couple of slashes in the top, to allow steam and pressure to escape.
Brush the pasties with almond milk and bake until golden brown and the filling is just bubbling through the slashes in the top, approximately 30-35 mins. Do not overcook, as the gluten free pastry goes chewy and hard.
I served the pasties with red pepper coconut sauce, baked potatoes and cabbage, which was a perfect combination.