Bean and pea pies
Prep time:plus cooling
Skill level: Easy peasy
Costs: Cheap as chips
These delicious vegetarian bean and pea pies are perfect for serving at dinner parties. The cream cheese makes a short and slightly flaky pastry which is ideal served with fresh sweet spring vegetables. You can make the pastry from scratch or buy shop-bought pastry for an even speedier recipe. This recipe makes 6 generous sized pies. You can serve these pies with potatoes and other veggies for a hearty meal.
- 150g shelled peas
- 150g shelled broad (fava) beans
- 1 quantity soft cheese pastry
- 1½ tsp ground cumin
- 6 spring onions (scallions), trimmed and white and green parts finely chopped
- 2 eggs beaten
- 150ml double cream
- Salt and freshly ground black pepper
You can follow the same basic recipe used but substitute the peas and beans with blueberries and raspberries to make dessert pies instead!
- Preheat the oven to 220°C/200°C Fan/425°F/Gas Mark 7. Line a large baking tray with baking parchment. Bring a saucepan of water to the boil and blanch the peas and beans for 4 mins. Drain well and rinse in cold water. Set aside in cold water.
- Divide the pastry in to 6. On a lightly floured surface, gently roll out into 6 roughly shaped 20cm circles. Drain the peas and beans well and pat dry with absorbent kitchen paper. Put in a bowl and mix in the cumin and all but 2tbsp spring onions.
- Carefully pile on to the centre of each pastry circle, and brush the edges with a little of the egg. Bring up the sides of the pastry, pleating and pinching together to enclose the vegetables and make a case, but leaving the top open – make sure you seal the sides well to avoid the filling leaking during cooking.
- Beat 2 eggs together with the cream and plenty of seasoning, and pour in to each pie. Bake for about 20 mins until golden. Sprinkle with remaining spring onions and serve hot or cold with wholegrain mustard.
Comfort Pie, Kathryn Hawkins, (RRP £14.99) New Holland Publishers (UK) Ltd