Ingredients
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1
-
1
-
4
-
1
-
1 3/4
-
1
-
1
-
-
-
-
-
-
-
-
Directions
Peas and Feta Puffs, Easy to make, with lots of flavor The large peas (marrow peas) look good, but you can use petit pois without a problem Thaw 2 ounces on the countertop if using frozen, and put on 1/6th per puff Fresh spring peas are the best! The peas will cook in the oven, no need to precook them , What a great appetizer! The combination of flavors is superb I didn’t change a thing Thank you Mme Melissa
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Steps
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1
Done
|
Zest the Lemon. Crumble the Feta, and Blend With the Lemon Zest. Cut the Pancetta Into Thin Slices. |
|
2
Done
|
Clean the Mint, Dry It and Remove the Leaves. Clean and Dry the Large Size Peas. |
|
3
Done
|
Roll Out the Puff Pastry, and Cut Out 6 Circles That Are 3 1/2" to 4" Wide. Put Cooking Paper on a Baking Tray, or Use a Silicone Sheet, and Put the Pastry Circles Onto It. |
|
4
Done
|
on Each Circle, Put 2 or 3 Big Peas on One Half Only. Sprinkle Some Pancetta Slices on This, Then Some Feta. Put a Couple of Mint Leaves Onto This. |
|
5
Done
|
Fold the Empty Half of the Circle Onto the Other Side, Making a Half Circle, or Half Moon Shape. Seal the Edges, Pinching With Your Fingers, or Press Down Using a Fork. |
|
6
Done
|
Scramble the Egg Yolk, and Then Brush Egg Yolk Onto the Surface of Each Half Circle. |
|
7
Done
|
Bake For 20 Minutes at 350f, or Until Browned. |
