350 g (12 oz) shortcrust pastry
1 lettuce
1 teaspoon salt
2 tablespoons butter
2 lb (900 g) fresh green peas, in the pod
pinch of cayenne pepper
2 tablespoons chopped mint
1 lettuce
1 teaspoon salt
2 tablespoons butter
2 lb (900 g) fresh green peas, in the pod
pinch of cayenne pepper
2 tablespoons chopped mint
method
1. Roll out the pastry and fill about 18 tartlet tins, prick well with a fork and bake blind for 10 - 15 minutes at 200°C, 400°F, mark 6 until completely cooked. Keep warm.
2. Put the hulled peas and the mint in the top of a double-boiler pan.
3. Cover with the lettuce leaves. Steam with a lid on until the peas are cooked.
4. Remove the lettuce leaves, chop them, season with salt and a little butter.
5. Arrange the lettuce in the bottom of each tart.
6. Season the peas and mint, put them on top of the lettuce and add a spot of butter to each one.
7. Serve warmed.
2. Put the hulled peas and the mint in the top of a double-boiler pan.
3. Cover with the lettuce leaves. Steam with a lid on until the peas are cooked.
4. Remove the lettuce leaves, chop them, season with salt and a little butter.
5. Arrange the lettuce in the bottom of each tart.
6. Season the peas and mint, put them on top of the lettuce and add a spot of butter to each one.
7. Serve warmed.
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