Pea, tarragon and cream cheese pithivier
- Preparation and cooking time
- Total time
- A little effort
- Serves 2-4
Skip to ingredients
- 1 × 500g pack puff pastryrolled out and cut into 2 × 14cm circles and 2 × 16cm circles
- 1 onionfinely chopped and cooked in a knob of butter until soft
- 150g frozen peasdefrosted
- 125g cream cheesebeaten until soft
- small bunch tarragonchopped
- ½ lemonzested
- 1 eggbeaten
- a handful parsleychopped
Nutrition: per serving
- kcal253
- fat89.2g
- saturates42.8g
- carbs95.3g
- fibre4.7g
- protein23g
- salt2.41g
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.
