For the filling:

· 300g Frozen peas

· 1 medium sized leak

· 3 shallots

· Fresh basil (optional)

· 2 heaped tablespoons of cream cheese

· 50g of Parmesan cheese

· 1 teaspoon of pepper

· 1 tablespoon olive oil

· 1 stock cube

· 2 cloves of garlic

· Boiling water

For the pastry:

· 200g plain gluten free flour

· 200g butter

· 120 ml water

· 1 pinch salt

· 1 egg 

For the crushed mushy peas:

· Half a lemon and zest

· 150g frozen peas

· Pinch of black pepper 


For the puff pastry :

1. Add the butter , water , flour and salt together. Form it into a dough and make a ball, wrap that in cling film and chill it in the fridge for at least ten minutes. 

2. Once you have taken it out roll it out on a floured surface and fold it on itself 4 times , repeat the chilling and rolling once then your dough is done. Cut the dough into discs.

3. First get your shallots and thinly dice them , roughly chop your leeks. Add your oil to the pan with the shallots and leeks and let it cook on a medium heat , stirring occasionally. After three minutes add your pepper, garlic and peas with 50 ml of boiling water and your stock cube. 

4. Let that simmer on low heat for five minutes then add your Parmesan and basil. Add your sauce into the disks and fold it over making sure there is no sauce sticking out then brush the surface with egg and if you have any remaining dough you can make patterns out of it and put it on top.

5. Cook this on 180 degrees for 15 minutes.

For the bed of crushed peas:

1. Boil the peas then drain them and add lemon and the zest as well as some peppers, mush them up with a fork. 

2. To plate put down your crushed peas on the plate then add on your parcel, top with fresh basil and enjoy!

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