This dish is in the form of a large cake to decorate the table.
- Servings: 6
- Preparation time: 30 Minutes
- Cooking time: 55 Minutes
- Total prep time: ~85 Min
- Peas frozen — 175 grams
- Onion — 2 pieces
- Cheese cottage cheese fat (eg — 175 grams
- Puff pastry — 500 grams
- Grainy mustard — 0,5 tablespoons
- Olive oil — 0,5 tablespoons
- Chopped fresh tarragon — 1 tablespoon
- Fresh white bread (crumbs) — 40 grams
- Medium egg — 1 piece
- Fresh parsley — to taste
- Flour for rolling out — to taste
Method of preparation
Remove the peas from the freezer. In a medium saucepan heat the oil and fry the onions on slow heat for 10-15 minutes until soft. Put in a large bowl, let cool.
Mix with the cooled onions, cream cheese, parsley, mustard, tarragon, bread crumbs, peas, lots of salt and pepper.
Sprinkle the table with flour and roll out the dough to a thickness of 3 mm. Cut out the circle with a diameter of 20.5 cm, lay on a baking sheet. Then put the filling, leaving an edge of 3 cm, smooth to a flat cake with straight sides with a thickness of about 3 see the Clean edge of the brush with the beaten egg. Remaining dough roll also cover the filling, flatten it to avoid air bubbles, press edges and cut along the contour of a test. Edge sasieta. Grease the pie with beaten egg, put a picture in the form of rays. Refrigerate for 1 hour.
Bake the pie for 30-40 minutes at 200 degrees, until Golden brown.
Serve warm or cooled to room temperature.