English Pea Salad in Phyllo Cups

English Pea Salad in Phyllo Cups
Radish-Poppyseed Tea Sandwiches (center) and English Pea Salad in Phyllo Cups.

These English Pea Salad in Phyllo Cups are great any time of the year. Pictured with Radish-Poppyseed Tea Sandwiches.

English Pea Salad in Phyllo Cups
Yield: 30
  • 2 cups frozen baby English peas
  • 2 tablespoons mayonnaise
  • 2 tablespoons minced celery
  • 2 tablespoons finely chopped pimiento-stuffed green olives
  • 1 tablespoon sweet pickle relish
  • 1 teaspoon fresh lemon juice
  • ½ teaspoon minced shallot (optional)
  • ½ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • 2 (1.9-ounce) boxes frozen mini phyllo cups, thawed
  • Garnish: 2 tablespoons snipped fresh dill
  1. Place frozen peas in a colander. Run very hot water over peas for 1 minute to defrost. Drain well.
  2. In a medium bowl, combine peas, mayonnaise, celery, olives, pickle relish, lemon juice, shallot, salt, and pepper, stirring well. Cover, and refrigerate until needed, up to a day.
  3. Just before serving, evenly divide pea salad among phyllo cups.
  4. Garnish each evenly with a dill sprig, if desired.
Kitchen Tip: Be sure to use baby English peas for this recipe, as other peas may be too large for the mini phyllo cups.

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