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The Leon young chefs competition



HAm, PEA & mINt PAstIEs

kennypie
Winner of the month October 2015

Winner of the month October 2015

13

Ingredients

1 egg, beaten for glazing
50g butter
1 onion, finely chopped
200g peas, frozen or cooked fresh
100g thickly sliced ham, chopped into small chunks - or Quorn Lardons if you want to make them vegetarian.
small bunch mint, leaves picked and finely chopped
250g pack ricotta

Why did Kenny make this dish?

I made this dish because i have had them before and they were really tasty and all my family loved them so i decided to make them for myself and they were even more amazing than before.

How to make Ham, Pea & Mint Pasties

1. 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. If using Quorn lardons instead of ham, add with the peas.

2. 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.

3. Bake for 35-40 mins until golden and crisp. Leave to cool slightly, then serve either warm or cold.

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