Vegetarian pea pithivier

Name: Vegetarian pea pithivier
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Yield: 6 serving(s)
Ingredients: 175 g (6oz) frozen peas; 1/2 tbsp olive oil; 2 onions, finely sliced; 175 g (6oz) full-fat cream cheese, we used Philadelphia; Small handful fresh parsley, finely chopped; 1/2 tbsp wholegrain mustard; 1 tbsp. freshly chopped tarragon; 40 g (1 1/2oz) fresh white breadcrumbs; Plain flour, to dust; 500 g pack puff pastry; 1 medium egg, lightly beaten

Rather than serving up individual portions, make a statement with this stunning centrepiece.

By The GH Kitchen TeamPublished: 08 December 2012

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Preparation Notes: Allow time for cooling and chilling

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Yields:

6 serving(s)

Prep Time:

30 mins

Cook Time:

55 mins

Total Time:

1 hr 25 mins

Cal/Serv:

569

Ingredients

175 g (6oz) frozen peas
1/2 tbsp olive oil
2 onions, finely sliced
175 g (6oz) full-fat cream cheese, we used Philadelphia
Small handful fresh parsley, finely chopped
1/2 tbsp wholegrain mustard
1 Tbsp. freshly chopped tarragon
40 g (1 1/2oz) fresh white breadcrumbs
Plain flour, to dust
500 g pack puff pastry
1 medium egg, lightly beaten

Directions

1. Step 1
  Take the peas out of the freezer and set aside. Heat oil in a medium pan and gently cook the onions for 10-15min until softened. Empty into a large bowl and leave to cool.
2. Step 2
  Stir the cream cheese, parsley, mustard, tarragon, breadcrumbs, peas and plenty of seasoning into the cooled onion bowl.
3. Step 3
  Lightly flour a work surface and roll out ⅓ of the pastry until it is 3mm (⅛in) thick. Cut out a 20.5cm (8in) pastry circle and put on a baking tray. Spoon pea mixture on to the circle and, leaving a 3cm (1¼in) border of pastry around the edge, shape the filling into a flattened disc with straight edges, about 3cm (1¼in) tall. Brush empty edge around filling with beaten egg. Next, roll out remaining pastry as before, until it is 3mm (⅛in) thick. Lay over filling; smooth it down to get rid of any air bubbles. Press down firmly on the edges to seal; trim into a neat circle (using base circle as a guide). Crimp edges. Brush with beaten egg, then score top lightly in a pattern like spokes of a wheel. Chill for at least 1hr.
4. Step 4
  Preheat oven to 200°C (180°C fan) mark 6 and put a separate baking tray in the oven to heat up. Working quickly and carefully, transfer the prepared pithivier on to the hot baking tray and cook for 30-40min in the oven until deep golden. Serve warm or at room temperature.
  
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Get ahead

Prepare to end of step 3 up to a day ahead. To serve, reglaze with beaten egg and complete recipe.

Per Serving:

Calories: 569
Total carbs: 36 g
Sugars: 4 g
Total fat: 39 g
Saturated fat: 21 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time