45 mins
Pea and Bacon Pasties
Recipe by Graham
A yummy puff pastry parcel filled with mascarpone, smoked bacon, peas and Parmesan, baked until crisp. What's not to like? Eaten warm or cold, Pea and Bacon Pasties are an absolute delight for the 'food in the hand' aficionados amongst us.
I love to sit down to a beautifully prepared meal, but I'm also a fan of eaty-to-make and easy-to-eat food too. Pea and Bacon Pasties fit well into that second category. Perfect for lunchtime with a fresh salad, or for using in a packed lunch or picnic.
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Cauliflower and Bacon Pasta 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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