Savoury cherry ‘chicken’ curry pie

Not all pies are sweetie pies, and this one is actually perfect for dinner! The cherries do give a sweet touch to your meal, but with the right amount of herbs and protein you wont need anything else to fill you up.

All you need:

vegan puff pastry (or make it yourself)
1 can of pitted cherries
450 gr of vegan chicken substitute
5 (preferably red) onions
200 ml of soy or oat cooking cream*
rice
Curry herbs: kurkuma, fenugreek, coriander, musterdseeds, pepper, caraway seeds, ginger, cumin, five spice, nutmeg, celeryseed, fennel, lavas.
’Chicken’ seasoning: salt, coriander, paprika, pepper, ginger, kurkuma fenugreek, celeryseed, cumin, cardamom, chili, onionpowder.

To do:

Preheat your oven to 200 degrees and slightly grease your cake form.
Cook the rice in a pot in your preferred way.
cut the onions in slices or rings, whatever you prefer
if you have time, caramlize the onions in a pan. If you dont, you can choose to quickly preheat them or just throw them raw in the pie filling later to keep a little crunch to them.
depending on the vegan chicken brand you choose, chop them a bit smaller to have bite size pieces. Pre cook them in a pan with a little bit of oil and the seasoning. You can use a prebought or make a mixture yourself.
When goldenbrown and a little crunchy, add two tablespoons of curry herbs and the cream. Stir until just combined, add the cherries and onions and take off the heat.
Spread your puff pastry over your baking pan and make sure everything is covered. Slightly poke the bottom with a fork.

Now spread a thing layer of your cooked rice over the bottom of the pie and completely fill up with the chicken cherry filling, spreading it evenly over the dough.

Once completely covered transfer to the oven and bake for 35-40 minutes untill your have a crunchy golden crust.

Take from the oven, slice in pieces and serve with the remainder of the rice.

Buen provecho!

Let me know when you made it!

Picking cherries, yes please!