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
175g
(6oz) frozen peas
½ tbsp olive oil
2
onions, finely sliced
175g
(6oz) full-fat cream cheese, we used Philadelphia
Small handful fresh parsley, finely chopped
½ tbsp wholegrain mustard
1Tbsp.
freshly chopped tarragon
40g
(1½oz) fresh white breadcrumbs
Plain flour, to dust
500g
pack puff pastry
1
medium egg, lightly beaten
Directions
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.
Step 2
Stir the cream cheese, parsley, mustard, tarragon, breadcrumbs, peas and plenty of seasoning into the cooled onion bowl.
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.
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.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
