To make the shortcut pastry, mix together flour, salt and sugar in a bowl. Now cut butter into pieces and add it to the flour. Use a fork to break the butter while mixing it into the dough. Mix it until it looks like bread crumbs. Start adding small amounts of chilled water bit by bit to make a dough which should just come together. Do not overwork. Cover it with a cling film and chill it for two hours. The dough can be prepared and kept in the fridge for up to 5 days.

To prepare the filling heat oil in a pan and add mustard seeds. When it crackles, add crushed peas (I have used a chilli cutter to crush the peas as it gives the best texture), ginger, garlic, green chilli paste, coconut, sesame seeds, red chilli powder, garam masala and salt. Mix everything well and cook it on medium heat for 5 - 7 minutes. Now add sugar, lemon juice and coriander leaves. Cook again for 5 - 7 min and let it cool down completely.

Now take out the chilled dough on a work surface and using dry flour roll it into a sheet of medium thickness. Cut it into 3 inch circles or in any other shape of your choice. You can use a glass or a cookie cutter to make it uniform.

Put the filling in the centre and apply some water on the edges. Now cover it with another circular pastry sheet and seal it properly using a fork.

Now put two - three small cuts on the top so that the air can escape while it is baking. Brush it with little milk and arrange it in a greased baking tray. Bake it in a preheated oven at 180 degree. Bake it for 15 to 18 minutes or until golden on top. Let it cool down a bit then apply little butter on top.

Serve fresh peas hand pies while they are still warm with any dip or chutney of your choice. It tastes good even after getting cold.