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Peas and Feta Puffs

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“Easy to make, with lots of flavor. The large peas (marrow peas) look good, but you can use petit pois without a problem. Thaw 2 ounces on the countertop if using frozen, and put on 1/6th per puff. Fresh spring peas are the best! The peas will cook in the oven, no need to precook them.”

Ingredients Nutrition


  1. Zest the lemon. Crumble the feta, and blend with the lemon zest. Cut the pancetta into thin slices.
  2. Clean the mint, dry it and remove the leaves. Clean and dry the large size peas.
  3. Roll out the puff pastry, and cut out 6 circles that are 3 1/2" to 4" wide. Put cooking paper on a baking tray, or use a silicone sheet, and put the pastry circles onto it.
  4. On each circle, put 2 or 3 big peas on one half only. Sprinkle some pancetta slices on this, then some feta. Put a couple of mint leaves onto this.
  5. Fold the empty half of the circle onto the other side, making a half circle, or half moon shape. Seal the edges, pinching with your fingers, or press down using a fork.
  6. Scramble the egg yolk, and then brush egg yolk onto the surface of each half circle.
  7. Bake for 20 minutes at 350F, or until browned.

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