READY IN
45 mins
45 mins
Pea and Bacon Pasties
Preparation Time: 20 Minutes
Cooking Time: 25 Minutes
Ingredients for Pea and Bacon Pasties
If you are not familiar with any ingredients, please check our International Cooking Terms page.
Currently displaying quantities in US Imperial Measurements
Makes 10-12 pasties:
8 oz
smoked lardons (or smoked bacon)
8 oz
frozen peas
5 oz
mascarpone
1 oz
grated parmesan (plus a little extra for the tops)
2
eggs
1 handful
mint leaves
13 oz
pack puff pastry
a little
plain flour (for rolling)
How to Cook Pea and Bacon Pasties
- Put the lardons in a large frying pan (you can chop bacon into small pieces if you can't find smoked lardons). Cook until crisp (about 8 minutes) then drain on kitchen paper. Meanwhile, if your peas are still frozen, pour a kettle of hot water over them and leave to stand for 5 minutes, then drain well.
- When the bacon and peas have cooled, combine together in a large bowl. Mash them lightly with a fork to crush the peas and break up the bacon. Stir in the mascarpone, the Parmesan, and 1 egg. Chop the mint, add to the mix, then season with freshly-ground black pepper.
- Roll out the pastry on a lightly floured surface. Cut out circles using a 4" (12cm) cutter. Spoon the filling into the centre of each circle. Brush the edges with beaten egg and pinch the pastry together on one side to seal. Brush the tops with a little more egg wash and sprinkle each with Parmesan.
- Place the pasties on 2 floured baking sheets. Bake in a preheated moderately hot oven (Mk 6 - 400°F - 200°C) for 25 minutes. Leave to cool, then chill until ready to serve or pack up.
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