Wednesday, 23 October 2013

Puffy pea and potato pie

Today at my cooking class, we made a vegetarian dish, it was extremely easy to do and was a cheap meal to make because you can put any leftover you have into the pie, i made this pie in my class, but when i got home i made the same pie with chicken bits and mushrooms aswell as the onions and potato, but i left the peas and mint out and instead of stock and flour i used a chicken gravy as thats what i had in my cupboard.
It must have gone down well because even my 19 year old son said it was nice.

This recipe came from a Jamie Oliver recipe book :)

Puffy pea & potato pie 

2 tbsp plain flour, plus extra for dusting
375g ready –rolled puff pastry
1 large egg – beaten in a bowl
1 onion – finely chopped
Olive oil
1 large potato – peeled & diced
500g frozen peas
1 large knob of unsalted butter
½ ice berg lettuce – finely shredded
1 vegetable stock cube
1 tsp English mustard
1 tsp mint sauce
4 heaped teaspoons cottage cheese


Preheat the oven to 200C/gas mark 6. On a floured surface, unroll the puff pastry (it should roughly be 25cm x 40cm), then transfer it to a large baking tray. Score a 3 cm border on to the pastry (do not cut all the way through), then lightly score the inner section in a large criss-cross pattern.

Egg wash the whole thing and bake for about 17 minutes or until golden, risen and cooked through. Once done, remove from the oven let it cool slightly.

Using a sharp knife, lightly score round the border, cutting through the top few layers of pastry only, then use a fish slice to carefully lift up and remove the inner section (like a lid), leaving a layer of pastry at the bottom, and put to one side.

Cook the finely chopped onions with a lug of olive oil, about 10 minutes, or until soft, stirring know and then, add the peeled and diced potatoes to the pan with the peas, butter and flour. Add the shredded lettuce and cook for another 10 minutes, then crumble in the stock cube and pour in 300ml of boiling water. Bring to the boil, cover and reduce to a simmer for 5 to 10 minutes, or until the potatoes are cooked through. Stir in the mustard and mint sauce, then season with salt and pepper. 

 Pour evenly in the pastry case, ripple through the cottage cheese, then carefully top with the pastry lid and serve with a big salad for lunch or dinner

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