- 200g pack smoked bacon lardon, cut into small pieces
- 225g frozen pea
- 140g mascarpone
- 25g Parmesan, grated, plus a little extra for the tops
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
- 2 medium eggs
- small handful mint, leaves chopped
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- 375g pack puff pastry
- plain flour, for rolling
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.