Jackfruit Curry Pies

BY Sarah Henderson


Ready in 60 minutes | Serves 4

Sarah Henderson is the face behind @thesaa.rahproject and passionate about creating delicious and healthy recipes using wholefoods. She’s gotten creative with our Jackfruit and created this delicious pie recipe! Follow her on @thesaa.rahproject




1 cup Organic Almond Meal

1/2 cup Organic Tapioca Flour

1/2 cup Organic Coconut Flour

1 tsp baking powder

1/2 tsp salt


2 eggs

1/2 cup Organic Coconut Oil, Virgin Cold-Pressed not melted


3 garlic cloves, crushed

1 thumb fresh ginger, grated

1/2 tsp ground coriander

1/2 tsp cumin

1/4 tsp chilli flakes or 1 fresh chilli

1/4 tsp Organic Ground Turmeric

1 tsp garam masala

1/2 tsp salt

1-2 tbsp Organic Olive Oil, Extra Virgin Cold-Pressed

1 brown onion, finely chopped

1 can Organic Tomatoes, Whole Peeled

1 can Organic Young Jackfruit drained and shredded

1/2 cup Organic Coconut Milk

1/2 cup Organic Lentils, Red Split

2/3 cup water

Egg wash

1 egg

1 tablespoon water


Preheat your oven to 180 deg.

Pulse dry ingredients in a food processor to mix it all together. Add in the wet ingredients and mix until a soft dough forms.

Split the pastry dough in half. Take 1 half and split it into 4 and press into non-stick pie tins to form the base shell. Take your time to work with the pastry and try to get it as thin as possible right up to the top rim. You may need to pinch a little extra dough from the second half if you feel like there isn’t enough. This is fine as you won’t need as much pastry for the top!

Bake for 15 min or until golden.

While the pastry is baking, make the curry paste. Blitz in a your blender to form a paste. Put aside for later.

In a pan, heat olive oil on medium and add in onion and fry for 5-10mins until soft and translucent. Add in the curry paste and cook until fragrant (about 2 mins). Gently stir in the tomatoes, jackfruit, coconut milk, lentils and water. Use your spoon to break the whole tomatoes up and simmer on low heat until lentils are cooked and the mixture is nice and thick (about 20-30mins).

Take the cooked pie shells and fill with curry, there will be a little bit left over. Split the remaining pastry into 4 and roll out as thin as possible with a rolling pin and cover each of the pies, pressing down at the sides. Mix your egg with water to create an egg wash and lightly brush on top of our pastry. Bake for 10-15min until golden.