- Preheat oven to 220°c/425°f/Gas 7
- Cook the peas according to the cooking instructions on pack. Lightly grease two baking sheets. Combine the eggs, olives, peas, ham and cheese together with a little mayonnaise to bind and season with black pepper.
- Cut the puff pastry into 10cm circles. Spoon a little of the mixture into the centre of each round and fold over the pastry to enclose the filling and crimp the edges to seal.
- Place the parcels on the trays 2cm apart. Brush with the egg yolk and bake for 10-15 minutes or until brown and puffed.
Serve hot with a tomato relish.
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