Pea Timbales

• 3 cups water
• 1 teaspoon salt
• 4 cups peas (fresh or frozen thawed)
• 3 small pearl onions, finely chopped
• 1/4 cup very fine plain bread crumbs
• 2 1/2 teaspoons fresh mint, chopped
• 1/4 teaspoon cayenne
• 2 eggs
• 1/4 cup Parmesan cheese, grated
• 1/2 cup whipping cream
• shortening
• sour cream
• mint leaves

1. Preheat the oven to 350u0b0F.
2. Bring the water and salt to a boil in a small pot;rnadd the peas and cook for only 2 minutes or so.rnDrain and run under cold water until cool.
3. Place the peas, onions, breadcrumbs, mint, andrnCayenne in a blender and whir for 1-2 minutes;rnwith the motor running, add the eggs,rnthen slowly pour in the Parmesan cheese andrnthe whipping cream. Blend well.
4. Lightly grease a large muffin pan with shortening,rnmaking sure the surface and sides of every wellrnare oiled to prevent sticking. Pour the pea mixturerninto each well, filling it about two-thirdsrnfull. Bake for 30-35 minutes, or until a toothpickrncomes out clean when inserted.
5. Allow to cool for 5 minutes; using a rubber spatula, gornaround the edges and carefully spoon the pearnmuffins onto a large platter. Decorate each withrna dollop of sour cream and a mint leaf.

water, salt, peas, pearl onions, bread crumbs, fresh mint, cayenne, eggs, parmesan cheese, whipping cream, shortening, sour cream, mint

Taken from food52.com/recipes/11686-pea-timbales (may not work)