New logo small Recipes Recipes Collections Collections
D8525c3ce32884a158a4810f4b9ded096fc9f92f data

Gammon and pea pasties

  • 5.0 Star
  • Timer Prep 30 min
    Cook 30 min
  • Chart 504.0 cal/
  • Chef hat Hard


Chill in the freezer for 30 minutes the butter. Shred or chop the cooked gammon. Defrost the frozen peas. Chop the fresh mint. Beat the eggs.


  1. 1 To make the pastry, sift the flour into a bowl with a pinch of salt.
  2. 2 Grate the butter into the bowl and gently mix.
  3. 3 Stir in 6 tbsp cold water and bring the mixture together with your hands to make a firm dough.
  4. 4 Wrap in clingfilm and chill for 30 minutes.
  5. 5 Beat together the crème fraiche and cornflour.
  6. 6 Season with salt and pepper.
  7. 7 Fold in the gammon, peas and mint, then set aside.
  8. 8 Heat the oven to 190°C/170°C fan/Gas 5.
  9. 9 Divide the pastry into quarters and roll out each one to make a 15cm circle.
  10. 10 Divide the filling into four and pile onto one half of each each circle, leaving a border of 2cm.
  11. 11 Brush the edges of the pastry with the beaten egg.
  12. 12 Fold the pastry over the filling and press the edges with a fork to seal.
  13. 13 Brush the pasties with beaten egg and make a small hole in the tops to allow steam to escape.
  14. 14 Place on a baking sheet and bake for 30 minutes, until golden.
  15. 15 To serve, cut each pasty in half.

1 Review

  • Aspci Lasim

    La oh it was good😋😋😋😋😋

  • Average per serving
  • Calories 504.0kCal
  • Fat33.9g
  • Saturated20.1g
  • Salt1.75g
  • Carbohydrates36.0
  • Sugar1.5g
  • Protein15.8g
  • Fibre2.6g