Tartlet pie with creamed peas and carrots – grandmother’s cooking with a twist.
Here is a modern take on a true classic – tarteletter, the Danish puff pastry tartlets! But instead of the little shells, I have made a tartlet pie – a pie turned on its head, with the filling underneath and a crisp puff pastry lid on top.
The filling is entirely classic – creamed peas and carrots with small cubes of ham or home-cooked hamburgerryg (Danish smoked, cured pork loin), made in a saucepan the usual way.
Once it is ready, it all goes into a pie dish, is topped with small squares of puff pastry, brushed with egg and baked in the oven until golden and crisp.
The result is a crisp, creamy pie – perfect for a Christmas lunch, Easter lunch or summer lunch, or simply as an easy, comforting dinner.
I cook the hamburgerryg (or ham) myself – it is easy and adds so much flavour to the filling. Read here how I cook a hamburgerryg.
If you are serving it for dinner, make a little extra or add some bread and a salad – it will be eaten to the last bite, I promise.
This is proper Danish comfort food, with a small twist that makes it both easier and a little more elegant to serve. And yes – it tastes wonderful.
Tartlet pie with creamed peas and carrots – Pie with a puff pastry lid
Ingredients
- 50 g butter
- 2 tbsp plain flour
- 250 ml chicken stock
- 200 ml cream or whole milk
- 300 g carrots, diced
- 450 g cooked ham or hamburgerryg (Danish smoked, cured pork loin), diced
- 200 g peas, frozen
- 1 roll ready-rolled puff pastry
- Beaten egg, for brushing
- Salt and freshly ground pepper
- Lemon juice (optional)
- Chopped parsley, to serve
Method
- Melt the butter in a saucepan and whisk in the flour. Let it cook through for a couple of minutes while you whisk. Take care it does not catch on the bottom.
- Add the stock and stir until the sauce is smooth and free of lumps, then add the cream or milk. Let the sauce simmer gently for 5-8 minutes, then season to taste with salt and freshly ground pepper.
- Meanwhile, cook the diced carrots in a little water in a small saucepan for just under 5 minutes. Drain them and rinse them.
- Add the carrots, diced ham and peas to the sauce and heat through.Season to taste with salt and freshly ground pepper. If it needs a touch of acidity, add a little lemon juice.
- Pour the filling into a pie dish.
- Cut the puff pastry into small squares and lay them over the filling so that they overlap.
- Brush the pastry with beaten egg and bake the pie in a preheated conventional oven (top and bottom heat) at 200°C for about 20-25 minutes.
- Let the pie rest for 10-15 minutes before serving it with a sprinkling of parsley on top.
Nutrition
Premium
Hvis man skal gøre det ekstra nemt, kan man så købe kogt skinketern og putte i?
Hej Kamilla
Det kan du sagtens gøre ja:)
Warm wishes, Dianna
Lækreste mormor mad:-)
Hejsa
Hvor dejligt du kan lide den – tusind tak:)
Warm wishes, Dianna
Hvis man bruger hamburgerryg, som man selv koger og skærer i tern, kan man bruge kogevandet til ‘sovsen’. Det gir ekstra smag
Hej Girish
Det kan du sagtens gøre ja. Jeg synes godt smagen kan blive lidt gennemtrængende, men det er jo en smagssag 🙂
Warm wishes, Dianna