25 mins
cooking
Intermediate
12
Servings
Our method
- Preheat oven to 220°c/425°f/Gas 7
- Cook the peas according to the cooking instructions on pack. Lightly grease two baking sheets. Combine the eggs, olives, peas, ham and cheese together with a little mayonnaise to bind and season with black pepper.
- Cut the puff pastry into 10cm circles. Spoon a little of the mixture into the centre of each round and fold over the pastry to enclose the filling and crimp the edges to seal.
- Place the parcels on the trays 2cm apart. Brush with the egg yolk and bake for 10-15 minutes or until brown and puffed.
Tip!
- Serve hot with a tomato relish.
Ingredients
Birds Eye product(s) needed for this recipe
Ingredients List
2
hard boiled eggs, roughly chopped
25
g
chopped green olives
50
g
peas, thawed and drained
50
g
finely chopped ham
50
g
grated cheddar or manchego
1
- 2 tsp mayonnaise, to bind
2
sheets ready rolled puff pastry
1
egg yolk, lightly beaten
