Ham and Pea Hand Pies
Ham and Pea Hand Pies takes roughly 45 minutes from beginning to end. This recipe serves 8. One portion of this dish contains about 10g of protein, 28g of fat, and a total of 476 calories. For $1.12 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. 3686 people found this recipe to be yummy and satisfying. This recipe from Bon Appetit requires bell pepper, lemon juice, olive oil, and fresh peas. It works well as a rather cheap side dish. Overall, this recipe earns a pretty good spoonacular score of 76%. Users who liked this recipe also liked Ham and Cheese Hand Pies, Strawberry Hand Pies, and Blueberry Hand Pies.
Servings: 8
Ingredients:
Freshly ground black pepper
1 large egg
3 cups all-purpose flour, plus more for surface
1¼ cups shelled fresh peas (from about 1¼ pounds pods), divided
½ teaspoon kosher salt, plus more
1 teaspoon fresh lemon juice
2 tablespoons olive oil
½ cup whole-milk ricotta
2 ounces smoked ham, cut into ¼-inch pieces
1 cup (2 sticks) chilled unsalted butter, cut into pieces
1 teaspoon white wine vinegar.jpg)
Equipment:
food processor
sauce pan
bowl
whisk
oven
baking sheet
wire rack
Cooking instruction summary:
Pulse butter, 3 cups flour, and tsp. salt in a food processor until mixture resembles coarse meal with a few pea-size pieces of butter remaining. With motor running, stream in cup ice water and process, adding more water by the tablespoonful if needed, until a shaggy dough comes together and starts to form a ball around the blade (a few dry spots are okay). Transfer mixture to a lightly floured surface and gently knead until dough comes together completely (dont overmix). Divide dough in half, flatten each piece into a "-thick square, and wrap in plastic. Chill until cold, at least 2 hours.Meanwhile, cook peas in a medium saucepan of boiling salted water until bright green, about 30 seconds. Drain and transfer to a bowl of ice water to cool. Drain and pat dry. Blend oil and 1 cup peas in a food processor until smooth; season pea pure with salt and pepper. Mix ricotta and lemon juice in a small bowl; season with salt. Whisk egg and vinegar in another small bowl. Preheat oven to 375. Let dough sit at room temperature, about 5 minutes, to soften slightly, making it easier to roll. Working with 1 square at a time, roll out dough on a lightly floured surface to about a 13x11" rectangle. Trim to 12x10", then cut into eight 5x3" rectangles. (A ruler in the kitchen is a useful thing, but if youre not that particular, eyeball it.)Arrange 8 rectangles on a parchment-lined rimmed baking sheet, spacing 2" apart. Spread 1 Tbsp. ricotta mixture over each, leaving a " border, then spread a dollop of pea pure over ricotta. Top with ham and remaining whole peas. Brush borders with egg wash and top with remaining 8 rectangles of dough, pressing gently around edges to seal. Crimp with a fork. Brush tops of tarts with egg wash and make 3 slits in the center of each (for steam to escape). Sprinkle with salt and pepper and bake, rotating halfway through, until tarts are deep golden brown, 3540 minutes. Transfer to a wire rack and let cool 15 minutes. Do Ahead: Dough can be made 3 days ahead; keep chilled. Hand pies (without egg wash) can be formed 1 day ahead; cover and chill. Brush with egg wash just before baking.
Step by step:
1. Pulse butter, 3 cups flour, and tsp. salt in a food processor until mixture resembles coarse meal with a few pea-size pieces of butter remaining. With motor running, stream in cup ice water and process, adding more water by the tablespoonful if needed, until a shaggy dough comes together and starts to form a ball around the blade (a few dry spots are okay).
2. Transfer mixture to a lightly floured surface and gently knead until dough comes together completely (dont overmix). Divide dough in half, flatten each piece into a "-thick square, and wrap in plastic. Chill until cold, at least 2 hours.Meanwhile, cook peas in a medium saucepan of boiling salted water until bright green, about 30 seconds.
3. Drain and transfer to a bowl of ice water to cool.
4. Drain and pat dry. Blend oil and 1 cup peas in a food processor until smooth; season pea pure with salt and pepper.
5. Mix ricotta and lemon juice in a small bowl; season with salt.
6. Whisk egg and vinegar in another small bowl. Preheat oven to 37
7. Let dough sit at room temperature, about 5 minutes, to soften slightly, making it easier to roll. Working with 1 square at a time, roll out dough on a lightly floured surface to about a 13x11" rectangle. Trim to 12x10", then cut into eight 5x3" rectangles. (A ruler in the kitchen is a useful thing, but if youre not that particular, eyeball it.)Arrange 8 rectangles on a parchment-lined rimmed baking sheet, spacing 2" apart.
8. Spread 1 Tbsp. ricotta mixture over each, leaving a " border, then spread a dollop of pea pure over ricotta. Top with ham and remaining whole peas.
9. Brush borders with egg wash and top with remaining 8 rectangles of dough, pressing gently around edges to seal. Crimp with a fork.
10. Brush tops of tarts with egg wash and make 3 slits in the center of each (for steam to escape). Sprinkle with salt and pepper and bake, rotating halfway through, until tarts are deep golden brown, 3540 minutes.
11. Transfer to a wire rack and let cool 15 minutes. Do Ahead: Dough can be made 3 days ahead; keep chilled. Hand pies (without egg wash) can be formed 1 day ahead; cover and chill.
12. Brush with egg wash just before baking.
Nutrition Information:
covered percent of daily need
