These traditional pasties use homemade pastry and a delicious ham, pea and mint filling - perfect for picnics!
- 350g plain flour
- 175g cold butter, chopped into squares
- 1/2 tsp. English mustard powder
- 1 egg
- 200g peas
- 100g ham, chopped into chunks
- 250g ricotta cheese
- 1 onion, finely chopped
- 50g butter
- Small bunch fresh mint leaves, finely chopped
Make the pastry. Tip flour and mustard into a bowl. Cut the butter into the flour using two knives or a pastry cutter until it resembles fine breadcrumbs. Add around 3-4 tbsp. cold water, stirring until the pastry just comes together. Form into a ball, cover really well with cling and put into the fridge while you make the filling.
Make the filling. Melt butter and then add the onion. Fry until softened and golden, for around 10-15 minutes, then add peas. Cook for 1 minute, then take the pan off the heat and stir in the ricotta, ham and mint.
Divide the pastry into 4 and roll each blob of dough into a 16-17cm circle. Pile 1/4 of the filling into the centre of each circle, brush the edges with beaten egg, then bring the sides of the pastry up over the filling, pinch and crimp to seal.
Place the pasties onto a baking tray, brush with the rest of the egg, then bake at 160C for 35-40 minutes or until lightly golden and crisp.