Crispy pastry triangles topped with herbed cream cheese, blanched peas and silky quail eggs.
1 sheet of puff pastry (400g – 27 x 35 cm)
250g cream cheese
75g goat cheese
fresh herbs ( I used 1Tbsp chopped mint, 2Tbsp parsley and 3Tbsp chives)
150g spring peas
15 quail eggs
salt to taste