Method

• Make the pastry: In a large bowl, combine the flour and salt. Cut in the butter until the mixture resembles coarse crumbs. Gradually add the water, mixing until the dough just comes together. Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  
  
• Make the filling: For the ricotta filling, combine the ricotta cheese, Parmesan cheese, parsley, basil, garlic, salt, and pepper. For the pea filling, cook the frozen peas according to package directions. Drain and mash. In a skillet, melt the butter and sauté the onion and garlic until softened. Add the mashed peas, salt, and pepper.
  
  
• Roll out the pastry: Roll out the pastry on a lightly floured surface to a 1/8-inch thickness. Cut the pastry into squares or rectangles.
  
  
• Fill the pastries: Place a spoonful of the ricotta or pea filling in the center of each pastry square. Fold the pastry over the filling and crimp the edges to seal.
  
  
• Bake: Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until golden brown.
  
  
• Let cool and serve: Let cool slightly before serving.