Meat-free showstopper

Vegetarian pea pithivier

Rather than serving individual portions, wow guests with this stunning centrepiece.

SERVES 6 PREP 30min, plus cooling and chilling COOK about 55min

• ½tbsp olive oil

• 2 onions, finely sliced

• 175g (6oz) full-fat cream cheese

• Small handful fresh parsley, finely chopped

• ½tbsp wholegrain mustard

• 1tbsp freshly chopped tarragon

• 40g (1½oz) fresh white breadcrumbs

• 175g (6oz) frozen peas, defrosted

• Plain flour, to dust

• 500g pack puff pastry

• 1 medium egg, lightly beaten

1 Heat oil in a pan and gently cook the onions for 10-15min until softened. Empty into a large bowl and leave to cool.

2 Stir cream cheese, parsley, mustard, tarragon, breadcrumbs, peas and plenty of seasoning into the cooled onion bowl. 3 Lightly flour a work surface and roll out ⅓ of the pastry until it is 3mm (⅛in) thick. Cut out a 20.5cm (8in) pastry circle and put on a baking tray. Spoon pea mixture on to the circle and, leaving a 3cm (1¼in) border of pastry around the edge, shape the filling into a flattened disc with straight edges, about 3cm (1¼in) tall. Brush empty edge around filling with beaten egg. Next, roll out remaining pastry as before, until it is 3mm (⅛in) thick. Lay over filling; smooth it down to get rid of any air bubbles. Press down firmly on the edges to seal; trim into a neat circle (using base circle as a guide). Crimp edges. Brush with beaten egg, then score top lightly in a pattern like the spokes of a wheel. Chill for at least 1hr.

4 Preheat oven to 200°C (180°C fan) mark 6 and put a separate baking tray in the oven to heat up. Working quickly and carefully, transfer the prepared pithivier on to the hot baking tray and cook for 30-40min in the oven until deep golden. Serve warm or at room temperature.

GET AHEAD Prepare to end of step 3 up to a day ahead. To serve, reglaze with beaten egg and complete recipe. PER SERVING: CALS 569; FAT 39G; SAT FAT 21G; CARBS 36G