Pea, tarragon and cream cheese pithivier

Name: Pea, tarragon and cream cheese pithivier
Total time: 50 min
Ingredients: puff pastry 1 × 500g pack, rolled out and cut into 2 × 14cm circles and 2 × 16cm circles; onion 1, finely chopped and cooked in a knob of butter until soft; frozen peas 150g, defrosted; cream cheese 125g, beaten until soft; tarragon small bunch, chopped; lemon ½, zested; egg 1, beaten; parsley a handful, chopped

50 minutes
serves 2-4
Easy

A pithivier is a classic French savoury tart, round in shape and marked with a sunbeam pattern. Once you have learnt the technique, it is easy to change the filling. This is a great vegetarian one to start with – peas, tarragon and cream cheese.

March 25, 2015 at 3:09 pm

Ingredients

puff pastry 1 × 500g pack, rolled out and cut into 2 × 14cm circles and 2 × 16cm circles
onion 1, finely chopped and cooked in a knob of butter until soft
frozen peas 150g, defrosted
cream cheese 125g, beaten until soft
tarragon small bunch, chopped
lemon ½, zested
egg 1, beaten
parsley a handful, 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.