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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
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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.
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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.
Nutritional Information
- Kcals 253
- Carbs 95.3g
- Protein 23g
- Fat 89.2g
- Salt 2.41g
- Saturates 42.8g
- Fibre 4.7g