Peas, smoky bacon, mascarpone and mint combine in the filling for these delicious puff pastry pasties.
- 225g frozen peas
- 200g smoked bacon lardons
- 140g mascarpone
- 25g grated parmesan
- 2 eggs
- Small handful fresh mint leaves, finely chopped
- 375g puff pastry
- Salt and black pepper
Fry bacon until crisp, around 8 minutes, in a dry frying pan. Drain on kitchen paper.
Pour hot water over peas, then leave to stand for 5 minutes. Drain.
Lightly mash the peas and bacon when cooled, then stir in the mascarpone, parmesan, 1 egg, mint, salt and pepper.
Roll the pastry out to the thickness of a 20p coin. Cut into 12cm circles. Pile the filling onto one half of each circle, leaving a small border. Brush the border with egg, fold the pastry over to enclose the filling, then pinch and crimp to enclose. Brush with the rest of the egg.
Put the pasties onto a baking tray and bake at 180C for 25-30 minutes or until golden and the pastry puffed up.