Ham and Pea Hand Pies

Ingredients

• 1 cup (2 sticks) chilled unsalted butter, cut into pieces


• 3 cups all-purpose flour, plus more for surface


• 1/2 teaspoon kosher salt, plus more


• 1 1/4 cups shelled fresh peas (from about 1 1/4 pounds pods), divided


• 2 tablespoons olive oil


• Freshly ground black pepper


• 1/2 cup whole-milk ricotta


• 1 teaspoon fresh lemon juice


• 1 large egg


• 1 teaspoon white wine vinegar


• 2 ounces smoked ham, cut into 1/4-inch pieces

Directions

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).

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.

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.

4. Blend oil and 1 cup peas in a food processor until smooth; season pea purée with salt and pepper.

5. Mix ricotta and lemon juice in a small bowl; season with salt. Whisk egg and vinegar in another small bowl.

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.)

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. 

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. 

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.

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