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Ham, pea & mint pasties

Ham, pea & mint pasties

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort
  • Makes 4 large pasties

Get nostalgic for childhood picnics with these springtime homemade pasties

Nutrition: per serving


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


  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, May 2010


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A star rating of 4.9 out of 5.11 ratings

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