Crispy and flaky on the outside and soft and squidgy on the inside. Just how I remember it to be. Delicious!


  • 500 g puff pastry
  • 400 g maltese cheese (if unavailable use firm ricotta)
  • 2 large eggs
  • 50 g grated cheddar cheese
  • 25 g grated parmesan cheese
  • 100 g peas or shelled broad beans
  • Salt and pepper


  1. Take a little more than half of the pastry and roll out thinly to fit a small pie dish.
  2. Preheat the oven to 180oC.
  3. Place pastry in the bottom of the dish to line. Prick several times with a fork to prevent the pastry from going soggy.
  4. In a large bowl mix all the cheeses and eggs gently. Don't over mix as you do not want the mixture to be too soft.
  5. Mix in the peas or broad beans.
  6. Season with salt and pepper.
  7. Add the mixture into the dish and spread evenly.
  8. Cover with the remaining rolled out pastry and seal gently at the sides. Prick the top of the pastry several times with a fork.
  9. Place in the oven and cook for 30 to 40 minutes or until pastry is golden brown.