Vegan Sausage Curry Pie

Prep Time: 10mins - Cooking Time: 20mins - Serves: 4

Not only is this a beautiful centrepiece for a table, but it taste absolutely delicious. Light and comforting all at the same time. Coconut, kale and chicken curry pie. Using our Heck! Meat - Free Sausages, this is sure to become a weekly favourite.

Ingredients

• 1 Pack Heck! Meat - Free Chipolatas, chopped into 3 
• 3-5 sheets ready made Filo Pastry 
• 150g Curly Kale
• 1 Sweet Potato, chopped into chunks
• 1/2 Head of Broccoli
• 1 Shallot, diced
• 2 Spring Onions, sliced 
• 2 Garlic Cloves, minced
• 1 tsp Ginger Purée
• 1 tbsp Curry Powder
• 1/2 can Coconut Milk
• 1 Vegetable Stock Cube
• 1 Mug of Water 
• 2 tbsp Oil 
• 1 tbsp Cornflour
• 2 tbsp Nigella Seeds

Method

1. Pre - Heat the oven to 180'C.
2. In a frying pan, combine the shallot and spring onion in a tbsp of oil and sauté on a low heat until soft. Add the Meat - Free Chipolata chunks and cook until golden. Add the curry powder, garlic and ginger and cook for 1 minute or until the spices are fragrant. Add the coconut milk, stock cube and mug of water.
3. Using the empty mug, combine the cornflour with a few spoons of water, and mix together. Add to the pan along with the broccoli florets, sweet potato and kale. Leave to simmer on a low heat for a couple of minutes, until the kale has wilted. Taste and season as desired. 
4. Once the kale has wilted, remove from the heat and set aside to cool. Once cool, transfer to ovenproof pie dish. 
5. Using the remaining coconut milk, add a little oil and brush over the sheets of filo pastry, I do this one at a time, and once brushed, scrunch it up (as creatively as you’d like!) and place on top of the sausages in the pie dish. 
6. Once covered sprinkle the pie with nigella seeds and pop into the oven for 10-15 minutes until golden brown and crispy.