Pea and Potato Galettes

Pea and Potato Galettes

Crispy, golden, and packed with flavour, these pea and potato galettes are the perfect snack for watching the Six Nations. Inspired by French ingredients, they’re easy to cook on the Big Green Egg and make an ideal sharing dish. Whether you’re cheering on your team with a cold drink in hand or serving them as a side, these galettes deliver on crunch and taste. You could top with crème fraîche and fresh herbs for a final flourish.

Those of you who’ve watched our Live Cooks or followed us for a while, will know that Nic loves peas. During the 2023 Six Nations we did a pie theme, so this dish continues the tradition, combining Nic’s favourite veg with a French twist.

Method

1. Setup your Egg for an indirect cook at 200°C with your ConvEGGtor and stainless grid on top.
2. Take your puff pastry out of the fridge and allow to warm on your kitchen counter for 10 minutes before you unroll it. This will stop it cracking.
3. Take a pan, place it in the Egg and melt a knob of butter.  Add the chopped potato and shallot and fry for about 5 minutes.
4. Add a dash of water, give it a good zhuzh!  The water just helps the potatoes to steam and soften slightly as they continue to cook.
5. Add the stock cube, garlic, onion salt and black pepper, give it another good zhuzh!  Cook until the potato and shallot are soft.  Add the peas and remove the pan from the heat and allow to cool a little.
6. Put the baking stone on top of the stainless grid. Allow it good time to warm.
7. Stir in the grated cheese to the cooled mixture.  Give it a taste and adjust seasoning, if necessary.
8. Open out your pastry and cut into 6 equal sized rectangles. The easiest way to do this, cut the pastry in half along the longest edge and then cut each half into three pieces about the same size.
9. Take a circle of parchment paper and place it on a baking tray. Move the pastry rectangles onto the parchment paper.
10. Spoon some of the filling into the middle of each pastry rectangle.  We used 2 dessert spoons of filling per galette.  We had a little filling left over.
11. Brush the edge of each pastry case with water. Take the top and bottom corners of the rectangle from the left hand corner and squeeze together.  Repeat on the right hand side.
12. With a basting brush, brush each galette with egg wash.
13. Put into the fridge for 20 minutes to firm up.
14. Transfer the parchment paper onto your baking stone.  Cook your galettes for 15 to 20 minutes until golden brown.
15. Take them out of the Egg and allow to cool on a rack before eating.

They are great hot or cold.  They can be part of a sharing platter or you can make them the star of the show and serve alongside a salad.