Potato, Leek, and Pea Pot Pie with Spinach-Rocket Salad

Ingredients for Potato, Leek, and Pea Pot Pie with Spinach-Rocket Salad

• 1 medium leek, white and light-green parts only, cut crosswise into 1/3" rounds

• 80ml (or more) olive oil, divided

• 450g sweet Italian sausage (about 4 links), cut into 1/4" coins

• 2 dientes de ajo, finamente cortados

• 3 cucharadas de harina común

• 475ml leftover chicken stock or low-sodium chicken broth

• 2 medium carrots (about 160g ), peeled, cut into 1/4" coins

• 4 small new potatoes (about 140g ), cut into 1/2" cubes

• 170g frozen peas, thawed

• 1 cucharada de eneldo picado

• 1/4 cup fresh lemon juice, divided

• 1 1/4 cucharaditas de sal kosher, divididas

• 3/4 cucharaditas de pimienta negra recién molida, dividida

• 1 sheet frozen puff pastry, such as Dufour or Pepperidge Farm, thawed

• 1 large egg (optional)

• 5 cups baby spinach (about 110g )

• 4 cups baby rocket (about 90g )

• 3 rábanos, en rodajas finas

• 1/4 cup coriander, coarsely chopped

• 1/4 cup parsley, coarsely chopped

• 35g sliced almonds

Place rack in upper third of oven; preheat to 218°C. If you see or feel dirt in leeks, rinse well, separating layers, then pat dry; otherwise, leave rounds intact.

Heat 1 tablespoon oil in a 10" cast-iron or other deep, heavy, ovenproof skillet over medium-high. Cook sausage, stirring occasionally, until browned, 5–7 minutes. Add garlic and cook until golden brown, about 2 minutes more. Using a slotted spoon, transfer sausage and garlic to a plate, reserving about 2 tablespoons oil in pan.

Return pan to low heat and add flour, 1 tablespoon at a time, stirring to combine. Cook, stirring constantly, until mixture starts to smell toasty and is the colour of peanut butter, about 5 minutes.

Stir in stock 1/4-cupful at a time. Bring to a boil, then reduce heat to medium-low. Add carrots, potatoes, and leek and simmer until carrots and potatoes are just softened and liquid is reduced by half, 10–12 minutes. Add reserved sausage and garlic, peas, dill, 2 tablespoons lemon juice, 3/4 teaspoons salt, and 1/2 teaspoons pepper and stir to combine.

Remove from heat. Place pastry over skillet, tucking corners gently into sides; it won't completely cover pan. Whisk egg with 1 tablespoon water (if not using, substitute 1 tablespoon oil) in a small bowl and brush top of pastry. Cut four 1" slits in pastry to vent.

Bake pot pie until pastry is beginning to brown and underside is cooked, 23–25 minutes. Let cool 10 minutes before serving.

Meanwhile, whisk remaining 4 tablespoons oil, 2 tablespoons lemon juice, 1/2 teaspoons salt, and 1/4 teaspoons pepper in a large bowl. Add spinach, rocket, radishes, coriander, parsley, and almonds and toss to combine.

Divide pot pie among plates and serve salad alongside.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.