Not enough time to write a post today, but here is the recipe for the potpie made for dinner today! It was a great success and both my adult kid and two year old kid loved it...
Rustic Potpie
Serves 3-4 with a side salad
Ingredients:
2 TBS extra virgin olive oil
2 sausage or veggie sausage patties
4 spring onion, chopped, white and green
2 medium sized carrots, cubed
2 medium sized potatoes, cubed
1/2 cup frozen sweet peas, thawed
1/2 cup frozen corn, thawed
1 bunch kale, washed and finely chopped
Pinch of grated nutmeg
1-2 TBS cumin coriander powder
1 cup black eyed peas cooked OR 1 can black eyed peas, drained
1/2 cup cooked brown rice
Salt as per taste
1 sheet frozen puff pastry, thawed
1 egg, mixed with 1 TBS water, to use as an egg wash
Method:
In a large sauté pan, cook the patties on both sides until brown. Remove the patties and let them rest.
Then saute the garlic, sun dried tomatoes, sweet onions and spring onions over medium heat until the sweet onions are translucent.
Add carrots, potatoes, peas and corn, stir and cover. Continue stirring occasionally until cooked.
Add kale, stir and cook without covering for about 5-7 minutes. Add the nutmeg, cumin coriander powder and stir well.
Now add the black eyed peas, rice and sausage patties (cubed) and salt. Cover and cook for about 5 minutes, adding about 1/4 cup water if too dry.
Spread this mixture evenly in a 9X13 greased oven proof dish.
Sprinkle some flour on the counter and roll a sheet of puff pastry to fit the 9X13 dish. Cover the mixture with the sheet. Apply the egg wash with a pastry brush on to the pastry sheet. Sprinkle some salt on top if desired.
Bake in a 325 deg oven for about 20-25 min OR until the puff pastry is golden brown.
Serve:
Serve hot out of the oven.
Note:
Can me made in to 4 individual portions.
Rustic Potpie
Serves 3-4 with a side salad
Ingredients:
2 TBS extra virgin olive oil
2 sausage or veggie sausage patties
2-3 cloves of garlic, finely minced
2 TBS chopped sun dried tomatoes in oil
1 medium sized sweet onion, chopped4 spring onion, chopped, white and green
2 medium sized carrots, cubed
2 medium sized potatoes, cubed
1/2 cup frozen sweet peas, thawed
1/2 cup frozen corn, thawed
1 bunch kale, washed and finely chopped
Pinch of grated nutmeg
1-2 TBS cumin coriander powder
1 cup black eyed peas cooked OR 1 can black eyed peas, drained
1/2 cup cooked brown rice
Salt as per taste
1 sheet frozen puff pastry, thawed
1 egg, mixed with 1 TBS water, to use as an egg wash
Method:
In a large sauté pan, cook the patties on both sides until brown. Remove the patties and let them rest.
Then saute the garlic, sun dried tomatoes, sweet onions and spring onions over medium heat until the sweet onions are translucent.
Add carrots, potatoes, peas and corn, stir and cover. Continue stirring occasionally until cooked.
Add kale, stir and cook without covering for about 5-7 minutes. Add the nutmeg, cumin coriander powder and stir well.
Now add the black eyed peas, rice and sausage patties (cubed) and salt. Cover and cook for about 5 minutes, adding about 1/4 cup water if too dry.
Spread this mixture evenly in a 9X13 greased oven proof dish.
Sprinkle some flour on the counter and roll a sheet of puff pastry to fit the 9X13 dish. Cover the mixture with the sheet. Apply the egg wash with a pastry brush on to the pastry sheet. Sprinkle some salt on top if desired.
Bake in a 325 deg oven for about 20-25 min OR until the puff pastry is golden brown.
Serve:
Serve hot out of the oven.
Note:
Can me made in to 4 individual portions.
