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Ham and pea hand pies
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| 1 cup | chilled unsalted butter cut into pieces |
| 3 cups | all purpose flour plus more for surface |
| 1/2 tsp | salt |
| 1 1/4 cup | fresh shelled peas divided |
| 2 tbsp | olive oil |
| Fresh ground pepper | |
| 1/2 cup | whole milk ricotta |
| 1 tsp | fresh lemon juice |
| 1 large | egg |
| 1 tsp | white wine vinegar |
| 2 oz | smoked ham cut into 1/4 inch pieces |
Pulse bugger, 3 cups flour and 1/2 tsp salt in a food processor until mixture resembles coarse meal with a few pea sizes pieces of butter remaining. With motor running stream in 1/2 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 ok).
Transfer mixture to a lightly floured surface and gently knead until dough comes together completely, don't over mix. Divide dough in half, flatten each piece into a 1/2 inch square and wrap in plastic. Chill until cold, at least 2 hours.
Meanwhile cook peas in a med saucepan of boiling salted water until bright green about 30 sec. 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 purée with salt and pepper.
Mix ricotta and lemon juice in a small bowl and season with salt. Whisk egg and vinegar in another small bowl.
Preheat oven to 375. Let dough sit at room temp about 5 min to soften slightly making it easier to roll. Working with 1 square at a time, roll out dough on lightly floured surface to about 13x11 trim to 12x10 then cut into 5x3 rectangles.
Arrange 8 rectangles on a parchment lined rimmed baking sheet spacing 2 inch apart. Spread 1 tbsp ricotta mixture over each leaving a 1/2 inch border then spread a dollop of pea purée 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 centre of each for steam to escape. Sprinkle with salt and pepper and bake, rotating halfway through until tarts are deep golden brown 35-40 min. Transfer to a wire rack and let cook 15 min
Make ahead: dough can be made up to 3 days ahead. Keep chilled. Hand pies can be formed without egg wash 1 day ahead. Cover and chill. Brush with egg wash just before baking
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