Potato Pie

SERVES 4 

Calories: 625

Carbs: 50 g 

Fiber: 2.5 g 

Protein: 11 g

1. COVER and COOK for 15 minutes

   1. • 30 g butter

      • 100 g onions, sliced

      • ADD after 10 minutes:

      • 50 g carrots, cubed

2. ADD and COOK about 1 minute

   1. • 2 T AP flour

3. ADD and THICKEN UNCOVERED 10 minutes

   1. • 150 g cream

      • 1/2 cup chicken stock

      • 60 g Pepper Jack, shredded

      • 1 t grain mustard

      • 1/2 t thyme

      • 3/4 t salt

      • 1/2 t sage

      • 1/4 t Aleppo peppers

      • 1/4 t turmeric

      • pepper

      • 25 g peas

      • 400 g potatoes, boiled 8 minutes, sliced

4. COOL 30 minutes then ADD:

   1. • 2 t lemon juice

      • 1 T parsley, chopped

5. ROLL into RECTANGLE and DIVIDE in two

   1. • 500 g puff pastry, 2 sheets

6. FILL pastry, SEAL, VENT, WASH then BAKE at 400 degrees for about 30 minutes

   1. • 1 egg white for washing and sealing

7. COOL 15 minutes then SERVE