Spicy tiffin eggs
A Scotch egg recipe that uses spiced carrots in place of meat so vegetarians need not miss out on this picnic classic
Ham, pea & mint pasties
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Makes 4 large pasties
Skip to ingredients
For the pastry
- 175g cold butterchopped into chunks
- 350g plain flourplus extra for dusting
- ½ tsp English mustardpowder
- 1 eggbeaten for glazing
For the filling
- 50g butter
- 1 onionfinely chopped
- 200g peasfrozen or cooked fresh
- 100g thickly sliced hamchopped into small chunks
- small bunch mintleaves picked and finely chopped
- 250g pack ricotta
Nutrition: per serving
- kcal919
- fat58g
- saturates35g
- carbs79g
- sugars6g
- fibre6g
- protein25g
- salt1.76g
Method
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.
