Parsley Pasties

Name: Parsley 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

14 ingredients

9 steps

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

1

Sieve the flour and salt into a bowl. Work in the butter with your fingertips until the mix looks like fine crumbs.
2

In a liquidizer, puree the parsley with the egg yolk and 2 tbsp cold water.
3

Drop this into the flour mixture and work in, adding enough cold water to make a firm dough.
4

Cover and chill for 30 minutes. Preheat the oven to 350°F
5

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.
6

Transfer to a non-stick baking tray. Mix the potato with the onion, parsley, cheese and hard-boiled egg.
7

Lightly beat the egg yolk with the cream and stir into the potato mixture. Season.
8

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.
9

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.