Ham, pea & mint pasties

Ham, pea & mint pasties

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(10 ratings)

Prep: 40 mins Cook: 1 hr

More effort

Makes 4 large pasties
Get nostalgic for childhood picnics with these springtime homemade pasties

Nutrition and extra info

Nutrition: per serving

  • kcal919
  • fat58g
  • saturates35g
  • carbs79g
  • sugars6g
  • fibre6g
  • protein25g
  • salt1.76g
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    For the pastry

    • 175g cold butter, chopped into chunks



      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 350g plain flour, plus extra for dusting
    • ½ tsp English mustard powder
    • 1 egg, beaten for glazing



      The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

    For the filling

    • 50g butter



      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 1 onion, finely chopped



      Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

    • 200g peas, frozen or cooked fresh



      A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

    • 100g thickly sliced ham, chopped into small chunks
    • small bunch mint, leaves picked and finely chopped



      There are several types of mint, each with its own subtle difference in flavour and appearance.…

    • 250g pack ricotta



      Ricotta is an Italian cheese made from whey and traditionally a by-product of…


    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.

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    Comments, questions and tips

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    2nd Jul, 2018
    I've not made this pasty yet but I've made the pastry on this recipe for a corned beef and vegetable filling - totally delicious. I'm going to try the Ham Pea and Mint filling tomorrow but rather than ricotta I'm going to use potatoes to pad out the filling as I intend to sell them as part of my baking business. I really can't wait to try it out and I know the pastry is fantastic!
    6th May, 2013
    Sounds super - I shall make them to take for a picnic. Probably shall cheat and buy the pastry though!
    1st Feb, 2013
    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.
    27th Jun, 2012
    Love pasties, love pea and ham. Ideal!
    27th Jun, 2012
    So sorry, forgot to rate it!
    27th Jun, 2012
    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.
    25th Aug, 2011
    Very tasty treat warm and cold
    6th Apr, 2011
    These are amazing!!!!
    animal_cmh's picture
    21st Aug, 2010
    Can you freeze these?
    12th Jul, 2010
    Ever so simple and really tasty, either warm or cold.


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