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Recipe by olive magazine

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1. Heat the oven to 200C/fan 180C/gas 6. Mix all the ingredients together except the pastry and egg.
2. 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. 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.

Latest comments and suggestions

• Lizzyd

  12 January 2008

  Lizzyd commented on this recipe

  Mint would also be a good alternative to tarragon and riccota cheese.

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• Elaine

  15 April 2008

  Elaine rated and commented on this recipe

  

  This tastes great and is very simple, but looks like you've made the effort. I've normally got most of the ingredients in the house, all I need to get are fresh herbs. the herbs really add something. Everyone loves these, even the non-veggies

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• pebbycat

  12 August 2008

  pebbycat rated this recipe

  

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• Toby Heard

  03 September 2008

  Toby Heard commented on this recipe

  mint would not suit this recipe. okay? TRUST ME

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• missbakergir

  08 December 2008

  missbakergir rated and commented on this recipe

  

  I used garlic and herb cream cheese which tasted lovely!

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• Raffie

  24 August 2009

  Raffie rated and commented on this recipe

  

  I also used garlic and herb cream cheese. Tasted great.

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Ingredients

• 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
• handful parsley , chopped
• 500g pack puff pastry , rolled out and cut into 2 x 14cm circles and 2 x 16cm circles
• 1 egg , beaten

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Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 50 minutes, plus chilling

Vegetarian

Ingredients

• 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
• handful parsley , chopped
• 500g pack puff pastry , rolled out and cut into 2 x 14cm circles and 2 x 16cm circles
• 1 egg , beaten

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