Pea & bacon pasties

Pea & bacon pasties

  • Rating: 5 out of 5.7 ratings
    Rate
    loading...
Magazine subscription – 3 issues for just £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 10-12

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

  • Freezable
Nutrition: per pastry (12)
NutrientUnit
kcal243
fat17g
saturates9g
carbs13g
sugars0g
fibre0g
protein8g
salt0.8g
Advertisement

Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, August 2013

  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

    Rating: 5 out of 5.7 ratings

Sponsored content