Filling can be made in advance and refrigerated.
- 1⁄2lbfresh snow peas
- 8ozcream cheese, softened
- 1Tminced garlic
Cut ends off peas. Blanch the snow peas by plunging into boiling water for one minute. Then plunge them into cold water, drain and pat dry.
Make the spread by combining all of the herbs with the cream cheese and moistening with milk to achieve a spreadable consistency. If using dried herbs, use 1 1/2 teaspoons of each.
With a sharp, small knife, slit one side of the snow pea open from just bleow the stem end down to just below the tip.
Fill a pastry with the spread in a bag fitted with a narrow, flat piping tip. Pipe a wavy layer of spread inside the snow pea cavity, so that is rests inside the pea and holds it open slightly to reveal the spread. Keep refrigerated until ready to serve.