Wednesday, 25 June 2014

Puffy Pea and Potato Pie

Ok, so this dish does not photograph that well (the pic in the book looked rather more impressive) but you will have to trust me that this pie taste lip smackin' good. It is from Jamie Oliver's Save with Jamie - he slices a lid off his cooked pastry leaving delicate layers to fill and encase - I, having tried this several times and getting more and more frustrated with the dogs dinner mess I made, now simply pile the filling on top of the pastry - tastes just as good and gives a more 'rustic' (uch um) feel.......

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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