Smashed Peas Pies

An old-time favourite:

Inspired by the humble yet comforting classic, the good old pea pie, I’ve given this timeless favourite a fresh, modern twist.

These simple party bites are perfectly sized, packed with flavour, and ready to steal the show at your next gathering.

There’s something so satisfying about taking a dish we all know and love and breathing new life into it. With a little mint, butter, cream, and herbs, these tasty little bites will be a win.

Versatile

One of the best things about these smashed pea vol-au-vents is how economical they are—not to mention how easy they are to prepare.

So, perfect for hosting a large crowd or a small get-together, these simple party bites make an ideal menu filler. Plus, they’re a fantastic vegetarian option, and with a few simple substitutions, they can be easily adapted for vegan guests as well. Versatility is always a win in my book!

Casual or Formal

The way you choose to garnish these easy appetisers bites, can transform them from a sophisticated cocktail party hors d’oeuvre to a more laid-back snack for a casual gathering.

I love encouraging a little creativity in the kitchen, so feel free to get playful with your garnishes. Personally, I’ve opted for a minimalist approach, letting the flavours shine through without too much fuss.

It’s all about the garnish

To finish, I’ve topped each vol-au-vent with a balsamic pearl. This small addition adds a lovely modern twist, with just the right amount of umami to elevate the flavour.

It’s a simple garnish, but it brings an unexpected element that takes these easy appetiser bites to the next level.

So try these smashed pea vol-au-vents- simple party bites. They’re proof that sometimes, the best dishes are the ones that blend a little nostalgia with a pinch of creativity.

This post contains affiliate links which means, if you make a purchase through one of my links, I may earn a small commission, at no cost to you.

Smashed Pea Pies

(Serves 12 prep 20 mins)

You Will Need:

Vol au vent cases: These come pre-made in packs of 12. There are different sizes, I go for the smallest canape-sized cases. If you have time, make your own, but I find when I am making canapes, I am already stretched for time, so these pre-mades are convenient. The ones I use are Gluten-free & vegan friendly.

250gm Frozen peas: A small bag of frozen peas will do the trick. If you are doubling up your recipe, then obviously the large bag of peas.

Minced Garlic: I always say fresh is best but there are times when I diverge. I used the fresh minced garlic in a tube from the produce refrigerator section of the supermarket.

Butter: The real stuff! this adds to the flavour & creaminess.

Cream: Use thickened cream

Mint: Mint & peas work well together. I think you can even buy minted peas, but I have used plain peas with a handful of fresh mint leaves chopped up.

Parmesan cheese: Either freshly grated or shredded Parmesan add more flavour to the peas and another creamy element.

Salt & Pepper: Season to taste. Salt balances the flavours. Start with a little & taste, you can always add more.

Balsamic Pearls: These pearls are all the craze at the moment and there are a few different flavours. Available at IGA’s & boutique delis, these are a fabulous addition & make a great garnish. When they burst open, you get a burst of umami. I love them and use them a lot.

Instructions:

1. Heat the Vol au vent cases:

• Begin by preheating your oven to 180 C (160°C fan forced).

• Arrange the vol-au-vent cases on a baking tray lined with parchment paper. Make sure the cases are evenly spaced to allow for proper airflow during baking.
• Place the tray in the preheated oven and bake the pastry cases for approx 7-10 minutes. Keep an eye. You’re looking for a light golden colour, which indicates they’re perfectly cooked. Once baked, remove the tray from the oven and set it aside to cool slightly while you prepare the filling.
• Cook the Peas
  Place the frozen peas in a microwave-safe dish. Add 1 tablespoon of water to help steam the peas, ensuring they cook evenly. Cover the dish with a microwave-safe lid or cling film, leaving a small gap for steam to escape. Microwave on high for 3 minutes, or until the peas are tender and bright green. Once cooked, carefully drain any excess water from the peas.

2. Prepare the Filling:

• In a microwave-safe container, add your peas and 1 Tsp water. Heat the peas on high for 3 mins. Remove them from the microwave and drain any water out.
• In a medium-sized pan, melt the butter over medium-high heat. Once the butter has melted and is gently bubbling, add the minced garlic. Stir the garlic continuously, cooking for about 1 minute until it becomes fragrant but not browned.
• Stir the cooked peas into the garlic butter mixture. Add the fresh mint, and season with a pinch of salt and pepper to taste. Stir to ensure that all the peas are well-coated with the buttery garlic and mint.
• Pour in the cream, stirring gently to combine it with the peas. Reduce the heat to medium to prevent the cream from scorching and allow the flavours to combine.
• Using a potato masher, gently mash the peas directly in the pan. Once mashed to your desired consistency, stir in the grated Parmesan cheese until it’s fully melted and incorporated, adding a deliciously savoury element to the mixture.

3. Fill the Vol-au-Vent Cases:

• Carefully spoon the warm pea mixture into the baked vol-au-vent cases, dividing it evenly among them. Be generous with the filling, making sure each case is nicely packed for maximum flavour.

4. Garnish

• To finish, garnish each vol-au-vent with a fresh mint leaf and a balsamic pearl. The mint adds a pop of colour and a hint of freshness, while the balsamic pearls provide a modern, tangy contrast to the creamy filling. Balsamic pearls also come in a pomegranate balsamic flavour, & a lemon balsamic, which would both work.

Serve and Enjoy!

Helpful Hints

• If you want your vol au vents warm for serving, then prepare the filling first before heating the the pastry cases.

• You can make these simple party bites as cheesy or creamy as you like, so these measurements are not set in concrete.

• Unlike caviar, these balsamic pearls are larger, so you only need one per serve.

• For an alternative to the balsamic pearl, you could use a blueberry to garnish each vol au vent.

• If you are not a fan of peas, you could make these easy appetiser bites with a creamy green goddess mash instead.

Smashed Pea Pies

Recipe

(Serves 12 Prep 20 mins)

Ingredients

• 12 mini Vol au vent cases
• 250gm Frozen peas
• 2 tsp minced Garlic
• 30g Butter
• 100ml Cream
• 2 Tbsp Mint
• 3 Tbsp Parmesan cheese
• Salt
• Pepper
• Balsamic Pearls

Method

1. Heat the oven to 180 C (160) C fan forced
2. Arrange Vol au vent cases on a lined baking tray
3. Bake pastry cases for 7-10 mins
4. Remove from the oven
5. Add the peas to a microwave-safe dish, add 1 Tbsp water
6. Cook the peas on high x 3 mins
7. Drain the peas
8. Melt the butter in a pan over Med-High heat
9. Add the garlic, stir & cook x 1 min
10. Stir in the peas
11. Add the mint
12. Season with salt & pepper
13. Add the cream and stir to combine
14. Turn the heat down to medium
15. Cook x 2 mins
16. Use a masher to mash the peas
17. Stir through the Parmesan cheese
18. Divide the pea mixture into vol au vent cases
19. Garnish with Mint & Balsamic Pearl
20. Serve & Enjoy!

Wine Pairing Suggestions:

Sauvignon Blanc: Sauvignon Blanc’s crisp acidity and citrus notes would contrast nicely with the richness of the cream and butter while enhancing the freshness of the peas and mint. The herbaceous quality of the wine would also echo the mint in the dish, making for a harmonious pairing.

Pinot Grigio: A dry Pinot Grigio offers a light and refreshing complement to the buttery base and the Parmesan. Its crispness helps to balance the richness of the dish while its subtle fruitiness pairs well with the sweetness of the peas.

Champagne or Sparkling Wine: The effervescence and acidity of Champagne or a good sparkling wine will cut through the richness of the cream and butter. It also adds an element of celebration and elegance to the dish, making it a perfect pairing, especially with the texture contrast provided by the balsamic pearls.

Unoaked Chardonnay: An unoaked Chardonnay has a nice balance of acidity and a smooth, rounded body that pairs well with creamy dishes. The absence of oak allows the wine’s natural fruit flavours to shine, which complements the mint and peas.