Pea, tarragon and cream cheese pithivier
- Preparation and cooking time
- Total time
- A little effort
- Serves 2-4
Ingredients
- 1 × 500g pack puff pastry, rolled out and cut into 2 × 14cm circles and 2 × 16cm circles
- 1 onion, finely chopped and cooked in a knob of butter until soft
- 150g frozen peas, defrosted
- 125g cream cheese, beaten until soft
- small bunch tarragon, chopped
- ½ lemon, zested
- 1 egg, beaten
- a handful parsley, chopped
Method
- STEP 1
Heat the oven to 200C/fan 180C/gas 6. Mix all the ingredients together except the pastry and egg. Lay the 2 smaller pastry circles out on a baking sheet and heap the filling in the middle, brush around the edges with egg and lay the bigger circles on top.
- STEP 2
Press the edges together with a fork, score a pattern on the top and brush with egg. Bake for 25 minutes or until puffed and golden.
