Name: Ham, pea & mint pasties
Prep time: 40 min
Cook time: 1 h
Total time: 1 h 40 min
Yield: Makes 4 large pasties
Cuisine: British
Ingredients: 175g cold butter chopped into chunks; 350g plain flour plus extra for dusting; ½ tsp English mustard powder; 1 egg beaten for glazing; 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

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

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.