Ham Pea Mint Pasties Recipes

HAM PASTIES

Steps:

• In a large bowl, combine flour, brown sugar, salt and baking powder. Cut in shortening, half at a time, until crumbly. Combine 1/2 cup water, egg and vinegar; add all at once to flour mixture and toss with a fork until dough forms a ball. Add remaining water only if necessary. Wrap tightly and refrigerate for several hours. , Meanwhile, combine all filling ingredients. On a lightly floured surface, roll out a fourth of the dough to 1/8-in. thickness. Using a 3-1/2- to 4-in. round cutter, cut dough into circles. Place on ungreased baking sheets. , Spread a scant tablespoon of filling on half of each circle. Moisten edge slightly with water and fold over, sealing with the tines of a fork. Cut slits in top of pasties. , Repeat with remaining dough and filling. In a small bowl, beat egg with water; brush tops of pasties. Sprinkle with poppy or sesame seeds. Bake at 400° for 15-20 minutes or until golden. Serve warm.

HAM, PEA & MINT PASTIES

Steps:

• Tip the butter, flour and mustard powder into a food processor with ½ tsp salt and whizz until you can't see any lumps of butter. Add roughly 4-5 tbsp cold water, a spoonful at a time, while pulsing until the pastry comes together. Tip out onto a clean surface, bring together into a ball and chill while you make the filling.
• Melt the butter in a frying pan. Add the onion and gently sweat for 10-15 mins until really soft, but not very coloured. Stir in the peas for 1 min, then turn off the heat and stir in the ham, mint and ricotta with plenty of seasoning.
• Heat oven to 180C/160C fan/gas 4 and divide the pastry into 4 equal pieces. Roll each piece to a neat 16-17cm circle - cut round a saucer or lid. Brush the edges with a little of the beaten egg, spoon a quarter of the filling into the middle, then bring up opposite sides of the pastry and seal. Crimp to make a pasty shape. Carefully lift onto a baking sheet. Repeat with the rest of the pastry, then brush the finished pasties all over with egg. Bake for 35-40 mins until golden and crisp. Leave to cool slightly, then serve either warm or cold.

BEEF PASTIES WITH MINT, GINGER AND PEAS

Steps:

• Make the Hot Water Crust Pastry, recipe follows.
• Preheat the oven to 425 degrees F.
• To make the filling: Heat the olive oil in a saucepan set over a medium heat, add the onions, garlic, ginger, and season with salt, and pepper. Cook the mixture until the onions are soft and slightly golden.
• Grind the seeds in a mortar with a pestle, and then add to the pan with the beef, tomato puree, mustard and Worcestershire sauce. Cook over a medium heat, until the beef is cooked, about 15 minutes. Add the peas for the last 1 to 2 minutes of cooking. Add the chopped mint, then season with salt, and pepper, to taste, and allow to cool.
• Roll the pastry dough out on a lightly-floured work surface until it is approximately 1/16-inch thick. Using a small cup saucer or biscuit cutter, cut the dough into 4 1/2-inch circles.
• Lay 1 generous tablespoon of the mixture on one half of the circle, and brush the edge of the other half with the beaten egg, and then fold it over to form a semi-circle. Pinch the edges together to seal, making sure there is no air trapped inside, and mark or score the edges with a fork. Repeat until all the circles and filling are used up.
• Brush the tops with beaten egg, and bake in the oven until golden and a skewer inserted in the center of comes out hot, about 15 to 20 minutes. Serve the pasties hot or at room temperature.
• Place the butter and water in a medium-sized saucepan, and heat gently, stirring occasionally, until the butter melts, then bring the mixture to a rolling boil.
• Meanwhile, sift the flour, turmeric, cayenne pepper, and salt into a large bowl. Make a well in the middle of the flour, and add the egg. Pour the hot liquid into the flour and stir with a wooden spoon to mix.
• Spread the mixture out on a large plate with the wooden spoon and cool, about 15 minutes. Then wrap in plastic wrap, and place in the refrigerator for 30 minutes, or until firm. Use according to the recipe you are making.

FETTUCCINE WITH MINT, PEAS, HAM, AND CREAM

Steps:

• Place sliced leeks in a small bowl of cold water. Let stand for 5 minutes to rid them of dirt and sand. Lift sliced leeks out of water, leaving sand behind, and drain well. Bring a large pot of water to a boil over high heat.
• Heat olive oil in large skillet over medium-low heat. Add leeks and garlic, and cook until softened, 2 to 3 minutes. Raise the heat to medium-high. Add chicken stock, cream, ham, and peas; season with salt and pepper. Let the sauce cook until it is reduced by half, stirring frequently until it has thickened, about 6 minutes.
• Salt the boiling water, add pasta, and cook until al dente, about 4 minutes for fresh. Drain fettuccine, and return to pot. Add sauce to fettuccine, and toss to combine. Transfer to a serving dish, sprinkle with the mint, and serve.

HAM PASTIES

Steps:

• In a large bowl, combine flour, brown sugar, salt and baking powder. Cut in shortening, half at a time, until crumbly. Combine 1/2 cup water, egg and vinegar; add all at once to flour mixture and toss with a fork until dough forms a ball. Add remaining water only if necessary. Wrap tightly and refrigerate for several hours.
• Meanwhile, combine all filling ingredients. On a lightly floured surface, roll out a fourth of the dough to 1/8-in. thickness. Using a 3-1/2- to 4-in. round cutter, cut dough into circles. Place on ungreased baking sheets.
• Spread a scant tablespoon of filling on half of each circle. Moisten edge slightly with water and fold over, sealing with the tines of a fork. Repeat with remaining dough and filling.
• In a small bowl, beat egg with water; brush tops of pasties. Sprinkle with poppy or sesame seeds.
• Bake at 400° for 15-20 minutes or until golden. Serve warm or cold.

PASTA WITH HAM & MINTY PEA PESTO

Steps:

• Cook the pasta following pack instructions, adding 200g of the peas for the final 1 min of cooking. Drain, reserving some of the cooking water.
• Meanwhile, blitz the rest of the peas, mint, half the Parmesan and the crème fraîche until smooth, then season. When the pasta is cooked, tip back into the pan on the heat and spoon in the pea cream, ham and the remaining Parmesan. Stir to coat the pasta evenly, adding the reserved water if it is too thick. Serve immediately, with extra Parmesan, if you like.