Peas and Pasties, Please

It’s safe to say that we’re pea fans at Chunk. It’s Great British Pea Week this week, the annual celebration of the small but mighty pea which is an absolute staple in many British households.

As we're sure you're aware, a lot of people can be allergic to egg, causing some pretty nasty reactions.

Several years ago when coming up with our very first vegan pasty, the Chunki Roast Veg Pasty, we had to look for an egg alternative. This is when we discovered pea glaze!

After the success of this Vegan pasty, we realised it would be a great opportunity for us to help our customers by reducing the allergens in ALL our pies and pasties, so we made the move from egg glaze to pea glaze. Now used across all our pies and pasties we have found this works just wonderfully, giving them a lovely, enticing sheen.

This one is easy-PEAsy and a perfect pie accompaniment when you’re in need of some comfort food.

3 tablespoons of butter

1/3 cup of mint

250g frozen peas

Salt and pepper

Squeeze of lemon juice

 

Whether you’ve gone for petits pois or slightly meatier ones, pop them in the pan with a very generous knob of butter and cook for 5 minutes, stirring occasionally. Roughly chop your mint and add it to the peas with a squeeze or two of lemon juice. Season to taste and voila! Minted peas to pop on your plate with a pie (Steak & Ale in this case).

 

To turn a pasty into a summer dinner dish, all you need to do is throw together a salad to pop on your plate as well. As it is pea season, we’ve come up with a pea salad to perfectly complement your pasty.

 

 

400g thawed frozen peas

1/4 red onion

100g feta

16 walnut halves

150g baby spinach

 

1 tbsp lemon juice

1 tbsp honey

Glug of olive oil

Pinch of sea salt

 

Another doddle of a recipe! Chop the feta and red onion, then assemble salad and drizzle dressing. Bung it on a plate with your pasty (cheddar & onion) and jobs a good’un.