HAM, PEA & MINT PASTIES

Ham, pea & mint pasties image

Get nostalgic for childhood picnics with these springtime homemade pasties

Provided by Good Food team

Time 1h40m

Yield Makes 4 large pasties

Number Of Ingredients 10

Ingredients

175g cold butter , chopped into chunks
350g plain flour , plus extra for dusting
½ tsp English mustard powder
1 egg , beaten for glazing
50g butter
1 onion , finely chopped
200g peas , frozen or cooked fresh
100g thickly sliced ham , chopped into small chunks
small bunch mint , leaves picked and finely chopped
250g pack ricotta

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.

Nutrition Facts : Calories 919 calories, Fat 58 grams fat, SaturatedFat 35 grams saturated fat, Carbohydrate 79 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 25 grams protein, Sodium 1.76 milligram of sodium