200 g (8 oz) puff pastry
200 g (8 oz) split green peas
2 oz (50 g) bacon bits, cooked
2 tbsp (25 g) 1 oz butter or dripping (fat from roasted meat)
1 egg, beaten
1/2 teaspoon sugar
salt and pepper
200 g (8 oz) split green peas
2 oz (50 g) bacon bits, cooked
2 tbsp (25 g) 1 oz butter or dripping (fat from roasted meat)
1 egg, beaten
1/2 teaspoon sugar
salt and pepper
method
1. Wash and pick over the peas; soak them overnight in cold water.
2. Tie them loosely in butter muslin, leaving plenty of room for the peas to swell.
3. Simmer until tender in water containing 1/2 teaspoon salt and the sugar.
4. When soft, rub through a sieve, add pepper, salt, butter and the egg, also bacon bits if desired. Place in a pie dish.
5. Roll out a pastry lid and cover the dish.
6. Glaze and cook at 220°C, 425°F, gas mark 7 until the pastry is risen and golden.
2. Tie them loosely in butter muslin, leaving plenty of room for the peas to swell.
3. Simmer until tender in water containing 1/2 teaspoon salt and the sugar.
4. When soft, rub through a sieve, add pepper, salt, butter and the egg, also bacon bits if desired. Place in a pie dish.
5. Roll out a pastry lid and cover the dish.
6. Glaze and cook at 220°C, 425°F, gas mark 7 until the pastry is risen and golden.
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