Parsley Pasties

Total Time: 1 hr 30 mins Preparation Time: 40 mins Cook Time: 50 mins

Ingredients

• 1 lb all-purpose flour
• 1/2 teaspoon salt
• 4 tablespoons parsley, chopped
• 8 ounces cold butter, cubed
• 1 medium egg yolk
• 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

Recipe

• 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, purée 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.