Pea, Pancetta and Potato Pie
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Pea, Pancetta and Potato Pie
Pea, Pancetta and Potato Pie
1 (3- oz.) package diced pancetta (in our Deli)
1 (24- oz.) bag Ore Ida Steam n' Mash Cut Russet Potatoes
1 cup shredded smoked mozzarella cheese (in our Deli)
3/4 cup sour cream
1/4 cup milk
1/2 cup frozen petite peas, thawed
1/2 tsp. salt
1 sheet puff pastry, thawed

Prep: 15 minutes, Cook: 30 minutes, Serves: 10

1. Lightly butter a 9-inch pie dish. Cook pancetta until very crisp in a very large skillet.

2. Cook potatoes according to package directions. Mash and stir in mozzarella cheese, sour cream, milk, peas, salt and pancetta. Spread into prepared dish.

3. Unfold puff pastry and lay over the top, pressing pastry over the edges lightly to seal. Bake at 400°F for 20 minutes or until golden brown.

Nutritional Information:
261 calories, 8 g protein, 14 g total fat (5 g sat.), 23 g carbohydrate, 2 g fiber, 2 g sugar, 26 mg cholesterol, 562 mg sodium, 7 points