Ingredients

1/2 onion (diced)

2 potatoes (diced)

4 strips of bacon (thinly cut)

2 tbsp of butter

2 tbsp all purpose flour

300 ml chicken stock

150ml heavy cream

1 sprig of rosemary

Salt & pepper

1 bag of egg roll wrapper (25 count)

1 tbsp water (for wrapping)

Peanut/canola/corn oil 

Direction

• Prepare chopped vegetables and bacon in advance. Add thinly cut bacon into a pan and let the fat render on medium low heat. You can remove excess bacon fat to reduce calories or keep it for more flavor. Add butter, rosemary and diced onion then saute until fragrant (I added rosemary a little later in the video, but it’s more fragrant if you add it in this step). Next, toss in diced potato and continue to saute until it’s is brown around the edges (2-3 mins). Stir in all purpose flour to the mixture. Add chicken stock and bring it to a simmer. Add heavy cream then season to taste with salt and pepper. Transfer the mixture to a container and let it cool in the fridge. 

• Prepare the egg roll wrap by peeling and separating the sheets. We can start rolling our “potato pies” as soon as the filling mixture cools down and solidifies. I used the same technique to wrap Vietnamese egg rolls for this recipe (see video for tutorial). 

• In a pan, bring oil to 350°F and fry until golden brown. Turn the potato pies occasionally to ensure even cooking. 

***The amount of salt needed depends on the amount of sodium in your chicken stock. Adjust according to your taste.

***You can also tell if the oil is ready by sticking the end of a wooden chopstick in the oil. If it bubbles up, oil is ready!