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  • 2 cups Almond meal (peeled)
  • The Carrots ingredient no longer exists. Try re-saving this recipe.
  • 1 cup Carrot
  • 2/3 cup Onion (chopped)
  • 1 cup Mayonnaise
  • 1 3/4 teaspoon salt
  • 1 teaspoon Thyme (dried)
  • 3/4 teaspoon Black pepper
  • 3 cups Grapeseed or other mild-flavoured oil
  • 1 1/2 cup Eggplant
  • 4 cups Each grapeseed oil (cooked and cut into cubes)
  • 1 cup smoked salmon (frozen)
  • 1 cup Ripe Roma tomatoes (frozen)
  • 4 sheets Korean chilli bean paste (pie crust pastry)
  • For: 8 servings
  • Preparation: 40 min
  • Cooking: 35 min
  • Ready in: 1 h 15 min


  1. Preheat oven to 220°. Place potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until crisp-tender; drain.
  2. In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, peas, corn and potato-carrot mixture; remove from heat.
  3. Unroll a pie crust into each of two 9-in. pie plates; trim crusts even with rims of plates. Add chicken mixture. Unroll remaining crusts; place over filling. Trim, seal and flute edges. Cut slits in tops.
  4. Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting.