Start by grating the pecorino cheese, then cut the cooked ham into cubes and sauté it in a pan over medium heat for about 10 minutes. Once it is well browned, turn off the heat.

 

Heat a little oil in a pan and pour the peas. Cook the peas for about 2-3 minutes as they must remain crunchy and when they are ready add salt and pepper.

 

Proceed to wash and dry the parsley and chop it finely with a knife.

 

Now pour the eggs into a bowl, start whisking them and then pour in the milk while continuing to mix. Once the mixture is amalgamated, add salt and pour the flour and yeast, always mixing with the whisk.

 

At this point add the diced ham, grated pecorino cheese, the peas and the chopped parsley.

 

Pour in the seed oil and gently whisk the mixture trying not to crush the peas. Transfer the mixture into a pastry bag without a nozzle.

 

Place some paper cups in a 12-muffin baking tray and proceed to squeeze the dough into the cups, filling them 2/3 full (19-20). Bake the muffins at 180 degrees for 30 minutes or until they are golden on the surface.