Pea, tarragon & cream cheese pithivier

Pea, tarragon & cream cheese pithivier

Don't leave vegetarian guests feeling second best with this posh pie, particularly good served as part of a Christmas feast

Difficulty and servings

Easy

Serves 2

Preperation and cooking times

Ready in 50 minutes, plus chilling
Vegetarian

Vegetarian

Method

  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.

Recipe from olive magazine, December 2007.

A recipe for a fantastic day out. Book now & save.

Latest comments and suggestions

  • 12 January 2008

    Lizzyd commented on this recipe

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

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  • 15 April 2008

    Elaine rated and commented on this recipe

    5 stars

    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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  • 12 August 2008

    pebbycat rated this recipe

    5 stars

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  • 03 September 2008

    Toby Heard commented on this recipe

    mint would not suit this recipe. okay? TRUST ME

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Difficulty and servings

Easy

Serves 2

Preperation and cooking times

Ready in 50 minutes, plus chilling
Vegetarian

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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