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.

Makes: 9

• 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

1. Preheat the oven to 200°C (180°C fan oven, gas mark 6). Line a large baking tray with baking parchment.
2. 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.
3. 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.
4. 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.