Spicy Sweet Potato Salad

Cream Pot Pie

1. Cut bacon into 1-2cm width and chop onions. Trim off the ends of the shimeji and separate.
2. After heating the butter in the pan, fry onions, bacon and shimeji in order. Add vegetable and water and then simmer for about 10 minutes.
3. Bring frozen pie sheet to room temperature and extend it in accordance with the size of the dish and open several air holes with a fork.
4. Put 【3】 into a heat-resistant container and cover it with a pie sheet of 【4】 and firmly hold the edge of the container. Brush the egg on the surface of the pie sheet and bake it for about 15 minutes in an oven at 220 degrees Celsius until it becomes a flesh color.
Course Main Course
Cuisine Japanese
Servings 4 servings


  • 3 Bacon
  • 1/2 pc Onion
  • 1 pack Shimeji mushroom
  • 50 grams Mixed Vegetable
  • 10 grams Butter
  • 100 ml Water
  • 80 grams S&B Tasty White Stew
  • 4 Pie sheet
  • 1 Beaten egg

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