Recipes+
Ingredients
Method
1.Preheat oven to 220°C (200°C fan-forced). Cut each pastry sheet in half to make 4 long rectangles. Using a small sharp knife, mark a 1cm-wide border on each pastry rectangle; don’t cut through pastry. Place on a baking tray. Bake for 5 minutes or until lightly coloured.
2.Meanwhile, cook peas in a saucepan of boiling water for 5 minutes or until tender. Drain. Place in a bowl. Using the back of a fork, coarsely crush peas. Add egg and ricotta; stir until well combined.
3.Spoon half the pea mixture inside the border on pastry rectangles. Top with salami. Dollop with remaining pea mixture; sprinkle with parmesan. Bake for 15 minutes or until base of pastry is puffed and crisp. Sprinkle with parsley and lemon zest. Serve with salad.
Don’t refreeze pastry once it has been thawed. Recipe is best made just before serving. Try shaved leg ham instead of salami; corn instead of peas.
Note
