45 mins

Pea and Bacon Pasties
Ingredients for Pea and Bacon Pasties



Currently displaying quantities in US Imperial Measurements
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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