Pea pie

INGREDIENTS for 4 PEOPLE For the pastry: cream cheese 4 (240 g), 240 g flour, 120 g butter, salt.

For the filling: 200 g of fresh cream, 1 teaspoon of lemon juice, a bunch of parsley, a pack of watercress, 6 2 onions, scallions, 2 tablespoons of olive oil, 25 g butter, 500 g of peas, a teaspoon of sugar, 3 eggs, an egg yolk, 3 tablespoons grated Parmesan cheese, salt and pepper.

Preheat oven to 210° With the help of a food processor knead the ingredients for the pastry into a compact ball.

Roll out the dough into a rectangle on floured work surface, bend it in 3 times, formed a rectangle and repeat two more times.

Divide the dough into 2 equal parts, a stendetene on the floured work surface and a mould lined with removable bottom.

Remove the excess dough rising, stamped the bottom with a fork and roll out the rest of the dough.

Then keep it in a cool place.

Mix the cream with lemon juice, clean the parsley stems and chopped fillet the leaves, cleaned and chopped watercress.

Clean and chop the shallots and onions, pour in a pan with 4 tablespoons of water and simmer until the complete evaporation of the latter.

Add oil, butter, peas, parsley stems, sugar, salt and pepper and cook for 10 minutes to fire.

Remove the stems, add the watercress and cook for another minute.

Keep aside.

Meanwhile, beat the cream, eggs, parmesan cheese, chopped parsley, salt and pepper.

Add the peas and cream of eggs on the bottom of the cake.

Lean over the remaining pasta and sealed the borders.

Make a hole in the Center and keep it open with a rolled cardboard covered with aluminum foil.

Cut different shapes from scraps and put them on the surface of the cake.

Spennellatela with a beaten egg yolk and cook in hot oven for 45 minutes.

Let it rest 10 minutes before sformarla.