This is one of my favorite pies ever….this is high in comfort and indulgence! I’ve adapted this recipe from Jamie Oliver’s Puffy Pea ‘n’ Potato Pie – the original concept came from him, but I’ve changed quite a bit and added my own flair. Serve all on its own as a main dish, or leave off the puff pastry at the end and you’ve got a beautiful side dish that guests will adore.
2 tbsp all purpose flour
One sheet of puff pastry (they usually sell boxes of two sheets in the frozen section)
1 egg, beaten
1 onion, chopped
2 large potatoes, chopped into small cubes
500g frozen peas (a regular sized pack)
1 large knob of butter (probably about 2 tbsps)
1/2 a large iceburg lettuce, finely shredded
1 cup chicken stock
4 heaped tbsps ricotta cheese
A pack of cooked bacon, chopped into small pieces
– Preheat the oven to 400 degrees Fahrenheit.
Throw your onions in a pan with a generous lug of olive oil. Cook for about 5 minutes until starting to soften, then add the potatoes into the mix. Stir pretty well and cook for a few minutes more before adding the peas, butter and flour. After a few minutes add the lettuce and the bacon and cook over low-medium heat for about another 10 minutes, stirring regularly. Add the chicken stock and bring to a boil, then reduce to a simmer for another 10 or so minutes until the potato is cooked. Stir in the ricotta cheese well and season with salt and pepper to taste.
Pour the entire mixture into a pie dish and cover with the puff pastry. With a pastry brush, paint the pastry with the beaten egg and use a knife to cut a slit into the middle of the pie. Bake at 400 degrees for about 15 minutes until the pastry is golden brown and puffed up. Enjoy!