Gammon and pea pasties

Preparation

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.

Method

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.