Ham and Pea Hand Pies

Great use for leftover ham, and I really like the idea of hand pies (you can also make split pea with ham soup like I did in my crock pot yesterday*).
(makes 8)

1 cup (2 sticks) chilled unsalted Kerrygold* butter, cut into pieces
3 cups all-purpose flour, plus more for surface
1/2 t. kosher salt, plus more
1/2 cup ice water
1&1/4 cups shelled fresh peas from about 1&1/4 lb. pods, divided (I remember shelling these as
     a little girl sitting outside in a rocking chair when I was visiting my grandparents' farm*)
2 T. EVOO
Freshly ground black pepper
1/2 cup whole-milk ricotta
1 t. freshly squeezed lemon juice
1 large egg
1 t. white wine vinegar
2 oz. uncured* smoked ham, cut into 1/4" pieces
Parchment paper

Pulse butter, 3 cups of flour, and 1/2 t. salt in a food processor until mixture resembles coarse meal with a few pea-size pieces of butter remaining. With motor running, stream in 1/2 cup ice water and process, adding more water by the tablespoon if needed, until a shaggy dough comes together and starts to form a ball around the blade (a few dry spots are ok).  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 1/2" thick square, and wrap in plastic. Chill until cold, at least 2 hours. Meanwhile, cook peas in a med. 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. Blend oil and 1cup peas in a food processor until smooth (leave the other 1/4 cup whole); season pea puree with S&P. Mix ricotta and lemon juice in a small bowl; season with salt. Whisk egg and vinegar in another small bowl. Preheat oven to 375. Let dough sit at room temp. about 5 mins, 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 8 5x3" rectangles. A ruler in the kitchen is a useful thing, but if you're not that particular, eyeball it. Arrange 8 rectangles on a parchment lined rimmed baking sheet, spacing 2" apart. Spread 1 T. ricotta over each, leaving a 1/2" border, then spread a dollop of pea puree over ricotta. Top with ham and remaining whole peas. Brush borders with egg wash and top with remaining 8 rectangles of dough, pressing gently around edges to seal. Crimp firmly with a fork to further seal completely. Brush tops of pies with egg wash, and make 3 slits in the center of each for steam to escape. Sprinkle with S&P and bake, rotating halfway through, until tarts are deep golden brown, 35-40 mins. Transfer to a wire rack and let cool 15 mins. Load 'em into your picnic basket - and away you go*!!

Note: dough can be made 3 days ahead; keep chilled. Hand pies (without egg wash can be formed 1 day ahead; cover and chill. Bush with egg wash just before baking.

"The food coming out of your kitchen should be what taste buds dream of."

Have fun today!!

Love,

MM