Instructions

• Start by heating olive oil on medium in a big pan or your pressure cooker pot if it’s stove safe. Toss in the onion and garlic and cook them until soft and fragrant.
  1 onion, 2 cloves garlic
• Add the chopped wild garlic, asparagus, peas, and diced new potatoes next. Cook together for about 5 minutes stirring occasionally.
  150 g wild garlic, 150 g asparagus, 150 g peas, 150 g new potatoes
• Sprinkle the plain flour over the veggies and stir for a minute to remove raw flour taste and thicken the filling.
  1 tablespoon plain flour
• Slowly pour in the vegetable stock and cream while stirring to avoid lumps. Heat until thickened and season with salt and pepper to taste.
  300 ml vegetable stock, 200 ml cream
• Carefully transfer the veggie mixture to a pie dish that fits inside your pressure cooker pot. Gently lay ready-made puff pastry on top and press edges to seal.
  1 ready-made puff pastry
• Brush the top of the pastry with beaten egg to ensure a golden brown crust.
  1 egg
• Close the pressure cooker lid with sealing ring. Cook on high pressure for 8 minutes then perform a quick release.
• Preheat oven to 200°C (180°C fan). Bake pot pie for 25 minutes until pastry is puffy and golden brown.
• Remove from oven, let rest for a few minutes before slicing and serving hot.
• For a faster finish, do quick release right after cooking to keep veggies from getting mushy.
• If you have more time, use natural release for a few minutes then slow release to let steam escape gently.
• Check your sealing ring before cooking. Replace if old or cracked to avoid leaks and maintain perfect pressure.