Pea & bacon pasties

Pea & bacon pasties

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(1 ratings)

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Cooking time

Prep: 20 mins Cook: 25 mins

Skill level

Easy

Servings

Makes 10-12

Fill puff pastry with a mascarpone, smoked bacon, peas and Parmesan mix, shape into parcels and bake until crisp

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per pastry (12)

kcalories
243
protein
8g
carbs
13g
fat
17g
saturates
9g
fibre
0g
sugar
0g
salt
0.8g

Ingredients

  • 200g pack smoked bacon lardons, cut into small pieces
  • 225g frozen peas
  • 140g mascarpone
  • 25g Parmesan, grated, plus a little extra for the tops
  • 2 medium eggs
  • small handful mint, leaves chopped
  • 375g pack puff pastry
  • plain flour, for rolling

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Method

  1. 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.
  2. 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.
  3. 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.

Recipe from Good Food magazine, August 2013

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Comments

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thejuice21's picture

Can these be made ahead and frozen??

anja1cam's picture
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Very easy and tasty too. Used Fat-free Quark (the firm type) instead of the Mascarpone, left out the mint, and it worked great and was a hit with the kids.

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