Best Ham Pasties Recipes

HAM, PEA & MINT PASTIES

Steps:

• Tip the butter, flour and mustard powder into a food processor with ½ tsp salt and whizz until you can't see any lumps of butter. Add roughly 4-5 tbsp cold water, a spoonful at a time, while pulsing until the pastry comes together. Tip out onto a clean surface, bring together into a ball and chill while you make the filling.
• Melt the butter in a frying pan. Add the onion and gently sweat for 10-15 mins until really soft, but not very coloured. Stir in the peas for 1 min, then turn off the heat and stir in the ham, mint and ricotta with plenty of seasoning.
• Heat oven to 180C/160C fan/gas 4 and divide the pastry into 4 equal pieces. Roll each piece to a neat 16-17cm circle - cut round a saucer or lid. Brush the edges with a little of the beaten egg, spoon a quarter of the filling into the middle, then bring up opposite sides of the pastry and seal. Crimp to make a pasty shape. Carefully lift onto a baking sheet. Repeat with the rest of the pastry, then brush the finished pasties all over with egg. Bake for 35-40 mins until golden and crisp. Leave to cool slightly, then serve either warm or cold.

HAM PASTIES

Steps:

• In a large bowl, combine flour, brown sugar, salt and baking powder. Cut in shortening, half at a time, until crumbly. Combine 1/2 cup water, egg and vinegar; add all at once to flour mixture and toss with a fork until dough forms a ball. Add remaining water only if necessary. Wrap tightly and refrigerate for several hours. , Meanwhile, combine all filling ingredients. On a lightly floured surface, roll out a fourth of the dough to 1/8-in. thickness. Using a 3-1/2- to 4-in. round cutter, cut dough into circles. Place on ungreased baking sheets. , Spread a scant tablespoon of filling on half of each circle. Moisten edge slightly with water and fold over, sealing with the tines of a fork. Cut slits in top of pasties. , Repeat with remaining dough and filling. In a small bowl, beat egg with water; brush tops of pasties. Sprinkle with poppy or sesame seeds. Bake at 400° for 15-20 minutes or until golden. Serve warm.

HAM PASTIES

Steps:

• In a large bowl, combine flour, brown sugar, salt and baking powder. Cut in shortening, half at a time, until crumbly. Combine 1/2 cup water, egg and vinegar; add all at once to flour mixture and toss with a fork until dough forms a ball. Add remaining water only if necessary. Wrap tightly and refrigerate for several hours.
• Meanwhile, combine all filling ingredients. On a lightly floured surface, roll out a fourth of the dough to 1/8-in. thickness. Using a 3-1/2- to 4-in. round cutter, cut dough into circles. Place on ungreased baking sheets.
• Spread a scant tablespoon of filling on half of each circle. Moisten edge slightly with water and fold over, sealing with the tines of a fork. Repeat with remaining dough and filling.
• In a small bowl, beat egg with water; brush tops of pasties. Sprinkle with poppy or sesame seeds.
• Bake at 400° for 15-20 minutes or until golden. Serve warm or cold.

HAM PASTIES

Steps:

• In a large bowl, combine flour, brown sugar, salt and baking powder. Cut in lard, half at a time, until particles are the size of small peas. Combine 1/2 cup water, egg and vinegar add all at once to flour mixture and stir with a fork just until dough holds together. Add remaining water only if necessary. Form into a ball wrap tightly and refrigerate for several hours. Meanwhile, combine all filling ingredients. On a lightly floured surface, roll out one-fourth of the dough to 1/8-in. thickness. Using a 3-1/2- to 4-in. round cutter, cut dough into circles. Place on ungreased baking sheets. Spread a scant tablespoon of filling on half of each circle. Moisten edge slightly with water and fold over, sealing with the tines of a fork. Cut slits in top of pasties. Repeat with remaining dough and filling. In a small bowl, beat egg with water brush tops of pasties. Sprinkle with poppy or sesame seeds. Bake at 400° for 15-20 minutes or until golden. Serve warm.© Copyright Reiman Publications, 1993-1997