Put the lardons in a large frying pan,
cook until crisp, about 8 mins, then drain
on kitchen paper. Meanwhile, pour
kettle-hot water over the peas and leave
to stand for 5 mins, then drain well.
Heat oven to 200C/180C fan/gas 6.
When the bacon and peas have cooled,
combine in a large bowl. Mash lightly to
crush the peas and break up the bacon.
Stir in the mascarpone, Parmesan, 1 egg and
the mint, then season with black pepper.
Roll out the pastry on a lightly floured
surface to the thickness of a 20p coin.
Cut circles out using an 12cm cutter.
Spoon the filling into the centre of each.
Brush the edges with beaten egg and
pinch the pastry together on one side to
seal. Brush the tops with a little more egg
wash and sprinkle each with Parmesan.
Place the pasties on 2 floured baking
sheets. Bake for 25 mins. Leave to cool,
then chill until ready to serve or pack up.