The English Post

Peas and onion cake

PEAS AND ONION CAKE
Written by Veronica Lavenia

Fresh peas are one of the keys to this crunchy peas and onion cake.

Recipes with puff pastry are one of the most popular and delicious comfort foods. Simple and quick to prepare, they are useful for an informal meal or a hearty snack.  The difference with the frozen ones, besides the taste, also lies in the crunchiness that remains even after baking.

Puff pastry too plays a key role. Unfortunately, the one sold in supermarkets often contains poorly indicated fats in a healthy diet. There are also vegan versions, made with sunflower oil and are the ones to be preferred (Sunflower oil is rich in vitamin E, a powerful antioxidant and in some substances such as heart-beneficial phenolic acid).

Ideal freshly baked or lukewarm, Peas and onion cake is also delicious cold, ideal as a picnic lunch.

Perfect also with the addition of asparagus, this recipe can be enjoyed all year round, alternating seasonal vegetables.

Peas and onion cake: Ingredients

Serves 4–6

200 g (7 oz) fresh peas

1 onion

Pinch of sea salt

White pepper, to taste 

1 organic free range organic egg

80 g (3 oz) grated Italian Pecorino cheese

1 tbsp Extra virgin olive

150 g (5 oz) vegan cheese, cut into cubes

1 sheet puff pastry, palm oil free

Peas and onion cake: Method

  1. Shell and wash the peas, peel the onion and steam cook all for about  ten
  2. In a bowl, beat the egg and season with salt, pepper, Pecorino and olive oil.
  3. Roll out the pastry on a greased baking sheet or covered with parchment paper. Add the vegetables and cover with the beaten egg and the cheese.
  4. Bake, in preheated oven, for 15–20 minutes at 180°C (350°F/gas 4).

 

Don’t miss:

Italian Minestrone

Pasta with asparugus pesto

 

About the author

Veronica Lavenia

Veronica, PhD, is an Italian based food writer. Born and raised in Italy, surrounded by the thriving culture and spirit of Sicily, Veronica was a University academic before becoming a food writer. In the context of academic research, she has published essays on the Spanish-American narrative in national and international Academic Journals. As freelance journalist, she wrote about book reviews and tennis. Food was the subject she thought about most so, inspired by family recipes, and valuable Italian culinary heritage, she moved into writing her experiences and studies on the subject.
Sustainability, seasonality and selection of raw materials (as much as possible local, organic and unrefined) are the basis of Veronica’s natural food philosophy.
Cookery author, "Gluten Free Heaven" magazine contributor, some of her works have appeared in "Vegetarian Living", "Veggie Magazine", "Lifestyle FOOD", "Australian Good Food & Travel Guide" and "Chickpea", among others.