Pea & Mortadella Savoury Cake

Cooking time
'
Nr of servings
0
Difficulty Level

Pea & Mortadella Savoury Cake

Cooking time
'
Nr of servings
0
Difficulty Level

Ingredients

60 
g 
Birds Eye petits pois
60 
g 
whipping cream
2 
tablespoons 
parmesan, grated
100 
g 
mortadella, cubed
200 
g 
shortcrust pastry

Preparation

  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.