These rustic-looking little parcels are excellent for picnics – portable, satisfying and delicious.

Words: Extract from Nadia: A Seasonal Journal  Photo: Isabella Harrex

Allow enough time for these little pies to cool completely before packing up.

Makes: 8
Prep time: 20 minutes
Cook time: 40 minutes

INGREDIENTS

200g free-range streaky bacon, thinly sliced
1 onion, finely diced
2 cups fresh or frozen peas
½ cup sour cream
¼ cup grated parmesan, plus a little extra for the tops
2 free-range eggs
1 tablespoon wholegrain mustard
1 small bunch parsley, finely chopped
finely grated zest of ½ lemon
4 sheets puff pastry
relish or chutney, to serve

METHOD

Preheat oven to 180°C fan bake. Line two baking trays with baking paper.

Heat a drizzle of olive oil in a frying pan over medium-high heat. Add the bacon and cook for about 8 minutes, until crisp. Add the onion and cook for about 5 minutes, until soft. Set aside to cool.

Meanwhile, put the peas in a large bowl and cover them with boiling water. Leave for a few minutes, then drain well. Return to the bowl and add the bacon and onion, sour cream, parmesan, 1 egg, mustard, parsley, lemon zest and freshly cracked black pepper to taste. Mix until well combined.

Cut each pastry sheet in half lengthwise and put it on a lightly floured surface. Beat the remaining egg in a small bowl and brush over each pastry rectangle. Place 1/3-cup portions of the filling onto the lower half of each pastry rectangle, leaving a 2cm border around the edge. Fold over the pastry sheet and crimp the edges with a fork. Transfer the pies to the prepared oven trays.

Brush the tops with the egg wash. Scatter over the extra parmesan and grind over some pepper.

Bake for 20-25 minutes until puffed and golden brown, swapping the trays about halfway through. Leave to cool slightly before serving with relish or chutney.