Tartlet pie with creamed peas and carrots - Pie with a puff pastry lid

Tartelettærte med stuvede ærter og gulerødder - Tærte med butterdejslåg

Tartlet pie with creamed peas and carrots - Pie with a puff pastry lid

A recipe for a delicious pie with a puff pastry lid, filled with creamed peas, carrots and cubes of ham or hamburgerryg (Danish smoked, cured pork loin) - a classic with a twist.

Course Main course

Cuisine Danish

Nøgleord Pie, Puff pastry pie, Tartlets

Total Time 40

Servings servings

Calories 812kcal

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

Instructions

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