Name: Pea & bacon pasties
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: Makes 10-12
Cuisine: British
Ingredients: 200g pack smoked bacon lardon cut into small pieces; 225g frozen pea; 140g mascarpone; 25g parmesan grated, plus a little extra for the tops; 2 medium eggs; small handful mint leaves chopped; 375g pack puff pastry; plain flour for rolling

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Pea & bacon pasties

Pea & bacon pasties

Cassie Best

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Makes 10-12

Easy

Prep: 20 mins

Cook: 25 mins

A star rating of 4.7 out of 5.9 ratingsRate

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Fill puff pastry with a mascarpone, smoked bacon, peas and Parmesan mix, shape into parcels and bake until crisp

Freezable

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Ingredients

Nutrition

Units:

MetricUS

200g pack smoked bacon lardon

cut into small pieces
225g frozen pea
140g mascarpone
25g parmesan

grated, plus a little extra for the tops
2 medium eggs
small handful mint

leaves chopped
375g pack puff pastry
plain flour

for rolling

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Nutrition: per pastry (12)

kcal243
fat17g
saturates9g
carbs13g
sugars0g
fibre0g
protein8g
salt0.8g

Method

step 1

Put the lardons in a large frying pan, cook until crisp, about 8 mins, then drain on kitchen paper. Meanwhile, pour kettle-hot water over the peas and leave to stand for 5 mins, then drain well.
step 2

Heat oven to 200C/180C fan/gas 6. When the bacon and peas have cooled, combine in a large bowl. Mash lightly to crush the peas and break up the bacon. Stir in the mascarpone, Parmesan, 1 egg and the mint, then season with black pepper.
step 3

Roll out the pastry on a lightly floured surface to the thickness of a 20p coin. Cut circles out using an 12cm cutter. Spoon the filling into the centre of each. 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 for 25 mins. Leave to cool, then chill until ready to serve or pack up.

Recipe from Good Food magazine, August 2013

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A star rating of 4.7 out of 5.9 ratings

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