Get nostalgic for childhood picnics with these springtime homemade pasties
- 175g cold butter, chopped into chunks
- 350g plain flour, plus extra for dusting
- ½ tsp English mustard powder
- 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
- small bunch mint, leaves picked and finely chopped
- 250g pack ricotta
MethodAdd 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.
- 2 fennel bulbs
- 1 small red onion
- juice 1 lemon
- 2 preserved lemons
- good handful mint leaves
- 4 tbsp olive oil
- Quarter the fennel bulbs and cut out the cores. Finely shred the fennel by hand or on a mandolin. Finely slice the red onion and mix with the lemon juice to soften the flavour. Quarter the preserved lemons, then scoop out and discard the flesh. Finely chop the peel and add to the fennel.
- Mix the mint leaves into the fennel and lemon. Add the onion, olive oil and some seasoning, and toss well to mix.
- 140g sweet potato, peeled and chopped
- 140g floury potato (such as King Edward), peeled and chopped
- 100g frozen pea, defrosted
- 100g shredded ham hock
- small handful mint leaves, chopped
- zest 1 lemon
- 3 spring onions, thinly sliced
- 6 tbsp fine polenta or 4 tbsp gluten-free plain flour
- pinch of cayenne pepper, plus a pinch to serve
- 3 eggs and 1 egg white
- 2 tbsp vegetable oil
- crème fraîche and dressed rocket leaves, to serve
- Put the sweet and white potatoes into a pan of cold salted water, bring to the boil, then simmer for 10-15 mins or until really tender. Drain well and mash, check the seasoning, then set aside to cool.
- Tip the mash into a large bowl along with the peas, ham hock, mint, zest, spring onions, 3 tbsp polenta (or 2 tbsp flour), the cayenne pepper and some seasoning. Whisk the egg white and add it, too. Mix well.
- Form the mixture into 6 cakes. Tip the remaining 3 tbsp polenta onto a plate and roll the cakes in it to coat. The mix will be quite wet at this stage, but the extra polenta will help to keep them together during cooking. Cover and chill for 15 min.
- Heat the oil in a large sauté pan over a medium heat. Add the cakes and fry for 3-4 mins each side or until golden and warmed through. Meanwhile, poach the remaining 3 eggs in a pan of barely simmering water for about 3 mins until the yolk is soft and the white is set.
- Put the cakes on plates with a spoonful of crème fraîche, top with the poached eggs and a little cayenne. Serve with dressed rocket.
- 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
- 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.
- 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.
- 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.