Fish pasties with minted mushy peas

Fish pasties with minted mushy peas
  • 0:30 Prep
  • 1:00 Cook
  • 4 Servings
  • Advanced

Celebrate this great British classic.

Featured in
Main recipes, British recipes


  • 350g (2 1/3 cups) plain flour
  • 2 tablespoons fine polenta
  • 225g butter, chopped
  • 350g sebago potatoes, peeled
  • 60g (1/4 cup) sour cream
  • 1 lemon, zested, juiced
  • 1 hard-boiled egg, chopped, plus 1 extra, beaten, to brush
  • 1 tablespoon capers
  • 300g smoked ocean trout, skinned, flaked

Minted mushy peas

  • 350g frozen peas, thawed
  • 50g butter
  • 2 eschalots, finely chopped
  • 125ml (1/2 cup) chicken stock
  • 80ml (1/3 cup) pouring cream
  • 2 tablespoons mint leaves, finely chopped


  • Step 1
    To make pastry, process flour with polenta, 200g butter and 1 teaspoon salt in a food processor until mixture resembles breadcrumbs. Add 125ml (1/2 cup) iced water. Process until mixture just comes together. Form into 8 discs, wrap each in plastic wrap and chill for 30 minutes.
  • Step 2
    Boil potatoes in a saucepan of water for 35 minutes or until tender. Drain. Return to pan with remaining butter, cream, zest and 2 tablespoons lemon juice. Mash. Stir in egg, capers and trout. Season.
  • Step 3
    Preheat oven to 190C. Roll a pastry disc on a floured surface until 3mm thick and trim to a 14cm round. Place one-eighth of fish filling lengthwise in centre of pastry, leaving 1cm at each end. Brush pastry with egg, bring up over filling and crimp edges to seal and sit pasty upright. Brush with egg. Place pasties on an oven tray lined with baking paper. Repeat with the remaining pastry, filling and egg, and bake for 25 minutes or until golden.
  • Step 4
    Meanwhile, for mushy peas, process peas until roughly crushed. Heat butter in a pan over medium heat. Add eschalots and cook for 3 minutes or until soft. Add stock and cream. Simmer for 6 minutes or until reduced by half. Stir in peas and mint. Cook for 3 minutes or until warm. Season and serve with pasties.

  • High fibre
  • Low carb
  • Low sugar


  • 4937 kj


  • 74g

    Fat Total

  • 46g

    Saturated Fat

  • 10g


  • 37g


  • 339mg


  • 1040.23mg


  • 7g

    Carbs (sugar)

  • 88g

    Carbs (total)

All nutrition values are per serve


  • Author: Sophia Young
  • Image credit: Chris Chen
  • Publication: MasterChef



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