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Parsley Pasties
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Parsley Pasties
Here, a golden jacket of parsley pastry encloses a juicy parsley-and-potato filling, which is fortified with egg, cheese and cream. These make perfect picnic food, or you could serve them for lunch in the garden, with pickles and a tomato salad on the side.
- Preparation time: 40 minutes, plus chilling
- Cooking time: 50 minutes
-
Total time:
1 ½ hours, plus chilling
Makes: 4 large pasties
Ingredients
- Filling
- 4 tbsp chopped curly parsley
- 500g potatoes, peeled and diced
- 2 salad onions, finely chopped
- 50g Caerphilly cheese, crumbled
- 1 hard-boiled egg, chopped
- 1 medium egg yolk
- 2 tbsp double cream
- Salt and freshly ground pepper
- Pastry
- 450g plain flour
- ½ tsp salt
- 225g cold lard or butter, cubed
- 4 tbsp chopped curly parsley
- 1 medium egg yolk
Method
- Sieve the flour and salt into a bowl. Work in the lard or butter with your fingertips until the mix looks like fine crumbs. In a liquidiser, 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 180°C, gas mark 4.
- 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.
Comments
This recipe was first published in Mon Aug 01 01:00:00 BST 2005.
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