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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 60 minutes 30 minutes

    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

    1. 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.
    2. 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.
    3. 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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