Pea & Parmesan PARCELS

We’re rather partial to peas at Higgidy – it might sound a bit childish, but we’ve been known to have little more for supper than a huge bowl of peas with a knob of melted butter and some sea salt! So in honour of this fondness we’ve devised a pastry parcel around the humble pea. 

  • Serves 6
  • Quite Quick


  • 250g frozen petits pois
  • 4 spring onions, finely chopped
  • 50g blanched almonds, roughly chopped
  • 1 medium egg, beaten
  • 100g cream cheese
  • 100g feta cheese, crumbled
  • 50g Parmesan cheese, finely grated
  • 6 sheets of filo pastry
  • 75g butter, melted
  • About 30 fresh mint leaves
  • Sea salt and freshly ground black pepper

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