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READY IN 1 hr
10 mins
Ham, Pea and Mint Pasties Recipe

Ham, Pea and Mint Pasties

Rating 4-0 out of 5 - Most cooks definitely will make this recipe again
An Unusual Recipe
Graham

Recipe by  

Ham, Pea and Mint Pasties make a great variation on the traditional Cornish Pasties or, in my case, Manx Pasties. However, I'm sure if I try hard enough I could become nostalgic for Ham, Pea and Mint Pasties with these unusual homemade springtime treats.

Ricotta, by the way, is an Italian dairy product generally made from sheep milk whey left over from the production of cheese. Although often referred to as ricotta cheese, it is not properly a cheese because it is not produced by coagulation of casein. It can, therefore, safely be eaten by individuals with casein intolerance.

      Preparation Time: 10 Minutes

      Cooking Time: 1 Hour

Ingredients for Ham, Pea and Mint Pasties

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to make 4 large pasties:
2 oz
butter
2 small
onions
7 oz
frozen peas
5 oz
thickly sliced ham (or gammon)
15 - 20
mint leaves
8 oz
ricotta
 
salt & pepper
12 oz
ready to use short crust pastry
1
egg

 

How to Cook Ham, Pea and Mint Pasties

  1. Peel and finely chop the onions, chop the ham into small chunks and finely chop the mint leaves. Melt the butter in a frying pan, add the chopped onion and gently sweat for 10-15 minutes until really soft (keep the heat low, so as not to make the onion change colour). Stir in the peas for 1 minute then turn off the heat and stir in the ham, mint and ricotta. Season with salt and freshly ground black pepper.
  2. Divide the pastry into four equal pieces and, on a lightly floured surface, roll each piece to form a neat 6"-7" (15cm-18cm) circle (you can cut round a saucer or small pan lid). Beat the egg and use it to brush the edges of the pastry. Spoon a quarter of the filling into the middle of the pastry, then bring up opposite sides and seal. Crimp to make a pasty shape. Carefully lift onto a baking sheet and repeat with the rest of the pastry. Brush the finished pasties all over with egg.
  3. Bake in a preheated moderate oven (Mk 4 - 350ºF - 180ºC) for 35-40 minutes until golden and crisp. Leave to cool slightly, then serve either warm or cold with a little salad.

 
Graham GRAHAM'S HOT TIP:
If you divide the mixture into six smaller pasties, they make a great lunchtime "snack". You can also very lightly brush the pastry with mustard before adding the mix and forming the pasty. It gives an extra "bite" to the meal.
 
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Reviews of Ham, Pea and Mint Pasties

Rating 4 out of 5 - Many cooks will make this recipe again July 26 2014
I thought I'd try these as a change from Cornish pasties (which my kids love). They worked just as advertised! Nice mixture of flavours and my kids are happy to have them again any time. Good 'keeper' recipe!
(6 reviews)
 

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