1 onion, finely chopped and cooked in a knob of butter until soft
150g frozen peas, defrosted
125g cream cheese, beaten until soft
small bunch tarragon, chopped
½ lemon, zested
handful parsley, chopped
500g pack puff pastry, rolled out and cut into 2 x 14cm circles and 2 x 16cm circles
1 egg, beaten
Method
Heat the oven to 200C/fan 180C/gas 6. Mix all the ingredients together except the pastry and egg.
Lay the 2 smaller pastry circles out on a baking sheet and heap the filling in the middle, brush around the edges with egg and lay the bigger circles on top. Press the edges together with a fork, score a pattern on the top and brush with egg. Bake for 25 minutes or until puffed and golden.