Pea & Bacon Pasties
found in Mains - Meat Dishes
Nut Free | Dairy Free |
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Prep: 20 minutes
Cook: 25 minutes
Difficulty:
Moderate
Fill puff pastry with a mascarpone, smoked bacon, peas and Parmesan mix, shape into parcels and bake until crisp.
Ingredients
- 200g bacon lardons, cut into small pieces
- 225g peas (frozen)
- 140g mascarpone
- 25g parmesan, plus extra to top
- 2 eggs
- 1 bunch(es) mint leaves, leaves chopped
- 375g puff pastry
Directions
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.
2
Heat oven to 200°C / 180°C (fan oven) / 395°F / Gas Mark 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.
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 floured baking sheets. Bake for 25 mins. Leave to cool, then chill until ready to serve or pack up.