Rustic cottage cheese and peas

In a pan, heat the oil and Brown the onion that you previously cleaned and rinsed under the tap.

Soon after, add thawed peas and let them cook for about 15 minutes on low heat and add 4-5 tablespoons of water; Finally, add salt and pepper.

Separately, in a bowl, mix in the ricotta cream with salt and pepper until mixture is homogenous.

Take care then pasta, you have pulled out of the freezer at least 15 minutes prior to use, and then, srotolatela and roll out the dough on a flat flour powdered using a rolling pin.

Cut 2 slightly different size discs and used the larger to line the baking tray greased with oil.

Pour the mixture carefully leveling, add the peas cooked now and cover everything with the second disc of puff pastry by pressing the edges to seal them.

Bake the rustic in the oven already warm for about 20 minutes at 250 degrees.

Serve hot immediately.