I don’t want to sound smug here. Really I don’t, but my child now eats peas. Hurrah!  So, as a result, this recipe has peas in it although the addition is entirely optional.

It started when we took our children to Cornwall over a school half term recently, and found ourselves in a lunch place where the choice was either chips or Cornish pasties. I have no problem with chips (and neither do my kids, let’s face it), but I do like to try and encourage a little nutrition where possible. We were pretty impressed that given the choice, our 5 year old went for the pasty. And wolfed it down, peas and all!

So I started to make my own pasties when we got back and they are now a staple in our household. The reason that I like these is that they are so completely versatile, and they really can have any filling you like. Although I once tried them with a meat combination and you would think I was trying to serve up poison. But that’s just my children, yours might like meat in them!

I use a basic shortcrust pastry for this recipe, although you can use a shop bought puff pastry if you like.

You will need :

240g plain flour

130g softened unsalted butter

2-3 tablespoons cold water

To make the pastry put the flour in a bowl and rub in the butter until like breadcrumbs. Add the water slowly until it comes to a dough.  You can chill in the fridge but if really short on time divide the dough into 6, roll out and shape into circles or squares. (If chilling, you can roll out and cut the dough much more easily).

For the filling and for little fussies I might suggest the following:

Make a mash In any combination you like, including or excluding white potatoes, sweet potatoes, Carrots, butternut squash. Pumpkin if you are feeling brave! All previously cooked until soft and mashed.

Dollop a tablespoon or so of the mash onto one of the squares/discs and top with grated cheese. I put the peas in but this is your choice. Top with another piece of pastry, seal the edges down with a fork and brush with a little beaten egg.

Bake at 200 until the pastry is biscuit like in texture and golden.

And if you are feeling extra brave you can try some peas on the side.