Parsley Pasties
- Ready In:
- 1hr 30mins
- Ingredients:
- 13
- Yields:
-
4 large pasties
ingredients
- 1 lb all-purpose flour
- 1⁄2 teaspoon salt
- 4 tablespoons parsley, chopped
- 8 ounces cold butter, cubed
- 1 medium egg yolk
-
Filling
- 2 ounces cheese, crumbled
- 4 tablespoons parsley, chopped
- 2 scallions, finely chopped
- 1 lb potato, peeled and diced
- 1 egg, hard-boiled, chopped
- salt & freshly ground black pepper
- 2 tablespoons heavy cream
- 1 medium egg yolk
directions
- Sieve the flour and salt into a bowl. Work in the butter with your fingertips until the mix looks like fine crumbs.
- In a liquidizer, purée the parsley with the egg yolk and 2 tbsp cold water.
- Drop this into the flour mixture and work in, adding enough cold water to make a firm dough.
- Cover and chill for 30 minutes. Preheat the oven to 350°F
- Cut the pastry into 4 pieces. Press each into a ball and roll out on a lightly-floured board to make a circle about the size of a dessert plate.
- Transfer to a non-stick baking tray. Mix the potato with the onion, parsley, cheese and hard-boiled egg.
- Lightly beat the egg yolk with the cream and stir into the potato mixture. Season.
- Divide the mix between the dough circles, leaving a rim round the edge. Dampen the edges and fold the dough over the filling. Crimp the edges together. Prick each pasty with a fork and paint with beaten egg if you like.
- Bake for 45-50 minutes, or until the pastry is gilded and the interior soft (test with the tip of a knife). Serve warm or cold, with English mustard.
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RECIPE SUBMITTED BY
English_Rose
United Kingdom
I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)