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
200 g (7 oz) fresh peas
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
- Shell and wash the peas, peel the onion and steam cook all for about ten
- In a bowl, beat the egg and season with salt, pepper, Pecorino and olive oil.
- 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.
- Bake, in preheated oven, for 15–20 minutes at 180°C (350°F/gas 4).