Pancetta and peas pie
3 1/2oz / 90g pancetta in cubes
1lb 2oz / 500g peas, shelled (fresh or frozen)
1 tbsp olive oil
2oz / 50g onions
salt and pepper
1lb 2oz / 500g frozen puff pastry, preferably pure butter as it is much nicer
Defrost the puff pastry. Pre-heat oven to 200C / 400F. Put the pancetta in a microwavable dish and microwave on high for 30 seconds. Add the olive oil, peas and onions. If the peas are fresh (not frozen), add a tablespoon of water. Don’t add water if you are using frozen peas. Cover the dish with either a microwave-suitable cover or with a stretch of cling film, which you will pierce with the fork throughout.
Cook in the microwave until peas are soft (about 10 minutes depending on the microwave and the peas). Season with salt and pepper. Let the peas cool. Divide the pastry in half and roll out one half to a circle about 1/2cm (1/5in) thick, which must be slightly larger than the baking tin you will be using. Butter the baking tin and line it with the pastry circle, letting any excess pastry hang over the sides.
Fill with the peas and pancetta mixture. Roll out the rest of the pastry. Lightly wet the pie’s edges with water. Place the second pastry circle on top of the peas filling and press firmly on the edges to seal. Trim and crimp the edges. Bake in the oven for about 30 minutes. Let it cool before packing it for your picnic.
Valpolicella Classico – Allegrini ? Laithwaites
Delicious flavours of fresh black cherry and strong, ripe tannins, this is a slick and silky wine with a fine bitter edge that will go superbly with the salty-sweetness of the pie