Pea and Cream Cheese Pie

 Serves 4

This  posh pie is a real pea-leaser! To eat it, is to love it!


30g butter

2 brown onions, finely chopped

2 cups (240g) frozen peas, thawed

250g cream cheese , softened

Zest of 1 lemon

1/3 cup chopped flat-leaf parsley

3 frozen sheets puff pastry, thawed

1 egg,  beaten


How to

  1. Melt the butter in a saucepan on medium-high heat. Cook onions until softened. Remove from heat and set aside.
  2. Heat the oven to 200C/fan 180C/gas 6. Line a baking tray with baking paper. Combine onion mixture, peas, cream cheese,  lemon zest and parsley in a bowl. Season.
  3. Using a 12cm round pastry cutter or saucer as a guide, cut 4 discs from 1 pastry sheet. Place circles on prepared tray and heap filling in middle of circles. Brush around edges with egg.
  4. Using a 14cm round pastry cutter or saucer as a guide, cut 4 circles from remaining pastry sheets and lay on top of pea mixture. Press edges together with a fork and brush with egg. Bake for 25 minutes, until puffed and golden.

Other info

Prep time: 25 minutes   Cooking time: 30 minutes

TIP! The pies can be made up to 2 days ahead. Store in an airtight container in the fridge. If you’re watching you’re weight – simply use low fat cheese and pastry! Half the fat but all the taste!

Adapted from  BBC Australian Good Food Magazine July 2012