Pea and Bacon Pasties

Name: Pea and Bacon Pasties
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: Serves Makes 10-12 pasties
Ingredients: 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)

Ready in 45 mins

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.

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.