Pea & Mortadella Savoury Cake

Lunch Ideas Party Starter
Pea and Mortadella Savoury Cake
15 mins
cooking time
Intermediate
0
Servings

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.

Ingredients

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

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