Ingredients
60
g
Birds Eye petits pois
100
g
mortadella, cubed
2
tablespoons
parmesan, grated
60
g
whipping cream
200
g
shortcrust pastry
Preparation
- Blind-bake the pastry at 180°C for 15 minutes and let it cool.
- Cook the peas according to the pack instructions.
- Blend with the mortadella, parmesan and cream until smooth and stir in the peas.
- Spread the mousse evenly on the pastry, cut and serve.
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