Peas are one of my favourite vegetables. When they’re not in season, I always have a bag in the freezer; they are my “go to” emergency vegetable.
The filling for these pastries is very versatile. You can use it as a dip, spread it thickly on warm toasted bread or, it makes a lovely fresh filling for wraps or sandwiches with some crisp green leaves and cooked chicken. Make your own pesto if you have time, it really does make all the difference.
- Gluten-free plain flour, for dusting
- 400g block ready-made gluten-free puff pastry (such as Silly Yak)
- 225g cooked peas, mashed with a fork or potato masher
- 50g fresh pesto sauce (recipe below)
- 1 medium egg
- 100ml whole milk or soya milk
- Salt and freshly ground black pepper
- Preheat the oven to 200°C (180°C fan oven, gas mark 6). Line a large baking tray with baking parchment.
- Lightly dust the work surface with flour and roll out the pastry to make 30cm square. Cut out 9 x 10cm rounds using a pastry cutter.
- Mix the peas and pesto sauce together and pile a spoonful in the centre of each round. Pinch the edges of the pastry round the pea filling to make a tartlet shape. Transfer to the baking tray.
- Mix the egg and milk together and season well. Carefully pour a little over the top of the pea mixture. Bake in the oven for about 25 minutes until lightly golden. Best served warm.
To make your own pesto sauce: in a blender or food processor, blitz together 125g pine nuts (kernels), 2 peeled garlic cloves, 60g freshly grated Parmesan cheese , 15g fresh basil leaves, pinch of salt and 90ml good quality olive oil. Unused pesto sauce will keep in the fridge, in a sealed container for up to 1 week. Homemade pesto sauce is also suitable for freezing.