Feuilletés Aux Petits Pois Et Jambon

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Total Time
20 mins
20 mins

Found on a Swiss foodie site. :)

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  1. Pre-heat to 220° C (425° F - gas 7)
  2. Mix the frozen peas with the ham, cheese and the egg white.
  3. Roll out the puff pastry, and cut into 4 rectangles.
  4. Place the pea mixture on one half of each rectangle, leaving ½ cm spare all round.
  5. Wet the edges of the dough with water and fold the pastry, pressing the wetted edge firmly together.
  6. Brush the top of the pastry with egg yolk.
  7. Place on a baking sheet and bake for 15-20 minutes.