3.6
(10)
Your folders
Your folders
Export 8 ingredients for grocery delivery
Step 1
Pulse butter, 3 cups flour, and ½ tsp. salt in a food processor until mixture resembles coarse meal with a few pea-size pieces of butter remaining. With motor running, stream in ½ 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 okay).
Step 2
Transfer mixture to a lightly floured surface and gently knead until dough comes together completely (don’t overmix). Divide dough in half, flatten each piece into a ½"-thick square, and wrap in plastic. Chill until cold, at least 2 hours.
Step 3
Meanwhile, cook peas in a medium saucepan of boiling salted water until bright green, about 30 seconds. Drain and transfer to a bowl of ice water to cool. Drain and pat dry.
Step 4
Blend oil and 1 cup peas in a food processor until smooth; season pea purée with salt and pepper.
Step 5
Mix ricotta and lemon juice in a small bowl; season with salt. Whisk egg and vinegar in another small bowl.
Step 6
Preheat oven to 375°. Let dough sit at room temperature, about 5 minutes, to soften slightly, making it easier to roll. Working with 1 square at a time, roll out dough on a lightly floured surface to about a 13x11" rectangle. Trim to 12x10", then cut into eight 5x3" rectangles. (A ruler in the kitchen is a useful thing, but if you’re not that particular, eyeball it.)
Step 7
Arrange 8 rectangles on a parchment-lined rimmed baking sheet, spacing 2" apart. Spread 1 Tbsp. ricotta mixture over each, leaving a ½" border, then spread a dollop of pea purée over ricotta. Top with ham and remaining whole peas.
Step 8
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 center of each (for steam to escape). Sprinkle with salt and pepper and bake, rotating halfway through, until tarts are deep golden brown, 35−40 minutes. Transfer to a wire rack and let cool 15 minutes.
Step 9
Do Ahead: Dough can be made 3 days ahead; keep chilled. Hand pies (without egg wash) can be formed 1 day ahead; cover and chill. Brush with egg wash just before baking.
Your folders
sugarspunrun.com
5.0
(2)
25 minutes
Your folders
bonappetit.com
5.0
(2)
Your folders
modernwifestyle.com
Your folders
kingarthurbaking.com
5.0
(1)
25 minutes
Your folders
iamhomesteader.com
10 minutes
Your folders
afarmgirlskitchen.com
5.0
(27)
3 minutes
Your folders
afarmgirlskitchen.com
Your folders
thecozyapron.com
1 hours
Your folders
lovelylittlekitchen.com
15 minutes
Your folders
totalfeasts.com
5.0
(3)
55 minutes
Your folders
thekitchn.com
20 minutes
Your folders
sallysbakingaddiction.com
4.7
(21)
30 minutes
Your folders
shugarysweets.com
4.7
(67)
15 minutes
Your folders
bakerbynature.com
5.0
(20)
30 minutes
Your folders
shugarysweets.com
4.8
(17)
15 minutes
Your folders
tasteofhome.com
5.0
(4)
20 minutes
Your folders
tasteofhome.com
5.0
(4)
20 minutes
Your folders
abeautifulplate.com
40 minutes
Your folders
leitesculinaria.com
4.8
(4)
30 minutes