Save with Jamie
By Jamie Oliver
Puffy pea 'n' potato pie
40 mins
Not Too Tricky
serves 6
About the recipe
I used to make something very similar to this, but in individual portions, as a vegetarian dish in my dad's pub in the 80s, so it brings back a lot of fond memories for me. It's based around the classic petits pois à la Français, which is the most delicious sweet pea, lettuce and onion dish, but I've added a few potatoes to bulk it up a bit, a little cottage cheese to lighten it, and made a family-style pie. This is a brilliant meat-free Monday dish.
Save with Jamie, p30
Recipe From
Ingredients
2 tablespoons plain flour, plus extra for dusting
375g ready-rolled puff pastry
1 large free-range egg
1 onion
olive oil
1 large potato
500g frozen peas
½ an iceberg lettuce
1 vegetable stock cube
1 teaspoon English mustard
1 teaspoon mint sauce
4 heaped teaspoons cottage cheese
Method
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For the full recipe, head to page 30 of Save with Jamie.
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