Ham, pea & mint pasties

Ham, pea & mint pasties

  • 1
  • 2
  • 3
  • 4
  • 5
(8 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 40 mins Cook: 1 hr

Skill level

Moderately easy

Servings

Makes 4 large pasties

Get nostalgic for childhood picnics with these springtime homemade pasties

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
919
protein
25g
carbs
79g
fat
58g
saturates
35g
fibre
6g
sugar
6g
salt
1.76g

Ingredients

For the pastry

  • 175g cold butter, chopped into chunks
  • 350g plain flour, plus extra for dusting
  • ½ tsp English mustard powder
  • 1 egg, beaten for glazing

For the filling

  • 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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. 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.
  2. 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.
  3. 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.

Recipe from Good Food magazine, May 2010

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
gourmet_75's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Sounds super - I shall make them to take for a picnic. Probably shall cheat and buy the pastry though!

wjanefr's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made these as a starter for 6 people and they were a tremendous success. The filling is easy to make and is delicious. You can prepare them ahead and keep in the fridge until baking. Even the guest who doesn't like peas ate hers up! I'm going to make these again.

richmonster's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Love pasties, love pea and ham. Ideal!

annnaomi's picture
  • 1
  • 2
  • 3
  • 4
  • 5

So sorry, forgot to rate it!

annnaomi's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I set off to make these, but found I did not have very much fresh mint. I made up what I thought was a "small bunch" with flat leaved parsley - it was absolutely delicious! A really nice recipe, I would recommend it.
PS I cheated and bought my pastry, but brushed the surface thinly with mustard before piling in the filling.

rachaelcoar's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Very tasty treat warm and cold

hayleyjj's picture
  • 1
  • 2
  • 3
  • 4
  • 5

These are amazing!!!!

animal_cmh's picture

Can you freeze these?

elizabethr's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Ever so simple and really tasty, either warm or cold.

ksharpe002's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This was brilliant - even my teenage daughter, who doesn't normally like greens, loved them. I made 6 pasties out of the quantities suggested and even then we found them to be plenty for our main meal.

Questions

Tips