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Potato, Leek, and Pea Pot Pie with Spinach-Arugula Salad Recipe

Potato, Leek, and Pea Pot Pie with Spinach-Arugula Salad
Source: epicurious

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Ingredients

  • 1 medium leek, white and light-green parts only, cut crosswise into 1/3" rounds
  • 5 tablespoons (or more) olive oil, divided
  • 1 pound sweet Italian sausage (about 4 links), cut into 1/4" coins
  • 2 garlic cloves, thinly sliced
  • 3 tablespoons all-purpose flour
  • 2 cups leftover chicken stock or low-sodium chicken broth
  • 2 medium carrots (about 5 1/2 ounces), peeled, cut into 1/4" coins
  • 4 small new potatoes (about 5 ounces), cut into 1/2" cubes
  • 6 ounces frozen peas, thawed
  • 1 tablespoon chopped dill
  • 1/4 cup fresh lemon juice, divided
  • 1 1/4 teaspoons kosher salt, divided
  • 3/4 teaspoon freshly ground black pepper, divided
  • 1 sheet frozen puff pastry, such as Dufour or Pepperidge Farm, thawed
  • 1 large egg (optional)
  • 5 cups baby spinach (about 4 ounces)
  • 4 cups baby arugula (about 3 ounces)
  • 3 radishes, thinly sliced
  • 1/4 cup cilantro, coarsely chopped
  • 1/4 cup parsley, coarsely chopped
  • 1/4 cup sliced almonds
PREP TIME
25m
COOK TIME
1h
TOTAL TIME
1h25m
YIELD
4 servings

Instructions

  • Place rack in upper third of oven; preheat to 425°F. If you see or feel dirt in leeks, rinse well, separating layers, then pat dry; otherwise, leave rounds intact.
  • Heat 1 Tbsp. 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 Tbsp. oil in pan.
  • Return pan to low heat and add flour, 1 Tbsp. at a time, stirring to combine. Cook, stirring constantly, until mixture starts to smell toasty and is the color 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 Tbsp. lemon juice, 3/4 tsp. salt, and 1/2 tsp. 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 Tbsp. water (if not using, substitute 1 Tbsp. 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 Tbsp. oil, 2 Tbsp. lemon juice, 1/2 tsp. salt, and 1/4 tsp. pepper in a large bowl. Add spinach, arugula, radishes, cilantro, parsley, and almonds and toss to combine.
  • Divide pot pie among plates and serve salad alongside.

Dinner

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A recipe from epicurious

https://www.flyers-on-line.com/data/recipes/1992/potato-leek-and-pea-pot-pie-with-spinach-arugula-salad.jpg

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