This posh pie is a real pea-leaser! To eat it, is to love it!
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
- Melt the butter in a saucepan on medium-high heat. Cook onions until softened. Remove from heat and set aside.
- 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.
- 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.
- 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.
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