Puffy Pea'n'Potato Pie

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I picked up "Save With Jamie" for $5 from the Sobeys in Humboldt (that's Jamie Oliver and it's a book about cooking on the cheap).  A little low on groceries right now, I wanted a recipe to use up what's in the fridge.

I happened to have some puff pastry because I made ginger pear turnovers for my bake sale: not only did I have puff pastry, the turnover recipe called for white wine and I had something left in a single serving can, which I made use of in the absence of stock or bouillon cubes. I plan to have more puff pastry on hand after being in Scotland I want more pie in my life.

The whole point is to use what you've got, so cook's confession I will note what I substituted while writing the original recipe because it was delicious!

2 tbsp all-purpose flour
1 sheet ready-rolled puff pastry
1 large egg for the eggwash (nah, didn't bother)
1 onion
olive oil
1 large potato (used 2)
3 1/4 cup frozen peas
1 large knob of butter
1/2 head iceberg lettuce
1 vegetable bouillon cube (didn't have...added a glug of white wine)
 1 tsp English mustard (didn't have, used same of Dijon)
1 tsp mint sauce (didn't have, used some freeze dried mint)
4 heaping teaspoons cottage cheese (didn't have, added a few tbsp cream)

Preheat the oven to 400. On flour dusted surface, or the parchment paper it comes with, unfold the puff pastry. It should be about 10x15 inches (*it should be this size after being rolled out a bit). The recipe says to do something complicated i don't feel like writing out. Wouldn't you just rather slap the puff pastry on top of something and let it be? That's what I did. If you want to know how to score puff pastry and serve it in a pub, I can divulge the whole recipe. Next!

Meanwhile, peel and finely chop the onion, put into a medium saucepan with a lug of oil and cook for around 10 minutes, or until soft and sticky, stirring occasionally. Peel the potato and cut into 1/2inch dice, then stir into the pan along with the peas, butter and flour.

Finely shred the lettuce and add to the pan, cook another 10 minutes. I added the liquid before 10 minutes of this was up.

Crumble in the bouillon cube, or add a couple dashes of white wine, scraping up the bottom of the pan, then 1 1/4 cup boiling water. Bring to a boil and reduce to a simmer for 5-10 minutes, or until potato is very nearly cooked through.

Then add the seasoning (lots of pepper, and generously salted!). I added the cream at this point, the mint and the mustard, then popped the puff pastry over the whole frying pan and put it in the oven until it was nicely done. You could transfer the mixture to a casserole dish and put the puff pastry over the top if your frying pan is not oven friendly.

Cook until the puff pastry is puffed and brown!
Deeeeelish.


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