Cheesy Pea Faces

Jus-Rol sent me a recipe book last week. On flicking through it, a few recipes looked inviting (they’re all accompanied by colour photos) and this recipe for Cheesy Pea Faces looked especially fun (it’s actually called Kids’ Cheesy Pea Faces but – at 44 – I can’t really call myself a kid these days).

I carefully arranged the peas to make the little faces, giving them different expressions and eyebrows and took a photo before they went into the oven.

cheesy-pea-faces

It’s just as well I took a ‘before’ photo because, well, I’ll let you see for yourselves.

cheesy-pea-punched-in-the-faces

Yep, they came out looking more like ‘cheesy-pea-punched-in-the-faces’. I can only think it was the mega-strong fan in the oven or I didn’t pinch the edges hard enough to make a big enough brim to keep the cheese mixture in or maybe I should have pressed the peas further down.

Still, they tasted nice, honest.

cheesy-pea-punched-in-the-faces-2

Cheesy Pea Faces (serves 2)

1 x 320g pack Jus-Rol Puff Pastry Sheet
4 tbsp crème fraiche
50g cheddar cheese, grated
30g vegetarian Parmesan-style cheese, grated (Tesco Everyday Hard Cheese is vegetarian)
salt and pepper
100g frozen petit pois, cooked and drained

  1. Preheat the oven to 220C/gas mark 7 and grease a baking sheet.
  2. Lay the pastry out on a work surface. Cut out circles using a mug or cookie cutter (I used a large cookie cutter and made four circles).
  3. In a bowl, mix the crème fraiche and the cheeses. Season with salt and pepper.
  4. Place equal amounts of the cheese mixture on the pastry circles.
  5. Make faces on the cheese topping with the cooked petit pois.
  6. Bake in the oven for 20 minutes, or until golden.
(Visited 159 times, 59 visits today)

2 comments

Leave a Reply

Your email address will not be published. Required fields are marked *