They are easy to make and yummy to eat and if you wish you can double or triple the recipe, prepare them until the very last step and wrap them in cling film and freeze them up to 3 months. When you feel like having some pithivers, just take them out of the freezer, brush them with beaten egg and bake them for about 40 minutes until golden brown.
What you need:
- 2 tblsp olive oil
- 1 small leek, finely sliced
- 1 small onion, finely chopped
- 200 gr frozen peas
- 140 gr carrots, cut into 1 cm chunks
- a small bunch of parsley or chives
- 3 spring onions ( green), finely chopped
- 280 gr cream cheese
- 50 gr Gruyere cheese, grated
- 500 gr pack store bought puff pastry
- 1 egg, beaten
- green salad, to serve ( optional)
How to make it:
1. Heat the oil in a pan, add the leek and onions and cook over medium heat for about 10 minutes. Add the peas and carrots and cook until tender, about another 10 minutes. Spoon the mixture in a bowl and leave to cool. Mix the parsley or chives , cream cheese and the grated Gruyere cheese and add salt and pepper to taste.
2. Heat oven to 180 degrees Celsius. Roll out the puff pastry as thinly as possible and then cut 4 x 15 cm circles and 4 x 16 cm circles. You may need to re-roll the pastry twice, but you should get 8 circles and some left overs.
3. Put the 15 cm circles on a baking tray covered with baking paper. Spoon 2 tblsp of the filling in the middle of the circle, leaving a margin of about 1 cm around the edge. Using a pastry brush, paint the margins with some beaten egg and then lay the bigger circles on top and press to seal.
4. Brush the pithivers with the rest of the egg and bake for 20-30 minutes, until golden. Serve them with a crisp green salad.
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