Ham And Pea Hand Pies

• 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" pieces

1. Pulse butter, 3 cups flour, and 1/2 teaspoon 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 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 1/2"-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 puree 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 375u0b0. 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 parchmentlined rimmed baking sheet, spacing 2" apart. Spread 1 tablespoon ricotta mixture over each, leaving a 1/2" border, then spread a dollop of pea puree 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.
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.

butter, allpurpose flour, kosher salt, fresh peas, olive oil, freshly ground black pepper, wholemilk ricotta, lemon juice, egg, white wine vinegar, ham

Taken from www.epicurious.com/recipes/food/views/ham-and-pea-hand-pies-56389366 (may not work)