Pea and Mortadella Savoury Cake

Cooking time
'
Difficulty Level
Pea and Mortadella Savoury Cake

Cooking time
'
Difficulty Level

Ingredients

60 
g 
Birds Eye petits pois
Re-sealable Petits Pois
200 
g 
shortcrust pastry
60 
g 
whipping cream
100 
g 
mortadella, cubed
2 
tablespoons 
parmesan, grated

Method

  1. Blind-bake the pastry at 180°C for 15 minutes and let it cool.
  2. Cook the peas according to the pack instructions.
  3. Blend with the mortadella, parmesan and cream until smooth and stir in the peas.
  4. Spread the mousse evenly on the pastry, cut and serve.