Fish pasties with minted mushy peas

To make pastry, process flour with polenta, 200g butter and 1 teaspoon salt in a food processor until mixture resembles breadcrumbs. Add 125ml (1/2 cup) iced water. Process until mixture just comes together. Form into 8 discs, wrap each in plastic wrap and chill for 30 minutes.

Boil potatoes in a saucepan of water for 35 minutes or until tender. Drain. Return to pan with remaining butter, cream, zest and 2 tablespoons lemon juice. Mash. Stir in egg, capers and trout. Season.

Preheat oven to 190C. Roll a pastry disc on a floured surface until 3mm thick and trim to a 14cm round. Place one-eighth of fish filling lengthwise in centre of pastry, leaving 1cm at each end. Brush pastry with egg, bring up over filling and crimp edges to seal and sit pasty upright. Brush with egg. Place pasties on an oven tray lined with baking paper. Repeat with the remaining pastry, filling and egg, and bake for 25 minutes or until golden.

Meanwhile, for mushy peas, process peas until roughly crushed. Heat butter in a pan over medium heat. Add eschalots and cook for 3 minutes or until soft. Add stock and cream. Simmer for 6 minutes or until reduced by half. Stir in peas and mint. Cook for 3 minutes or until warm. Season and serve with pasties.