Name: Herb Pasty
Ingredients: Shortcrust pastry; Parsley; Watercress; Spinach; Shallots or leeks; Butter; Beaten egg

The second coming of Christ will also involve the reversal of the curse that was placed on creation at the time of the fall. The creation will no longer groan under the weight of the curse. It will be set free from its bondage to decay (Rom. 8:18–25). All things will be made new. There will be no more tears, no more death, no more mourning, no more pain, for all of these things will have passed away (Rev. 21:1–8). The enemy Satan will be defeated and judged, no more to accuse and attack the people of God (Rev. 20:7–10). All men will stand before the judgment throne of Christ. Those whose names are written in the Lamb’s Book of Life will inherit the kingdom. Those whose names are not found will be cast into outer darkness (20:11–15).

Keith Mathison

CATEGORY	CUISINE	TAG	YIELD
Eggs	Cornish	Cornish	1	servings

INGREDIENTS

		Shortcrust pastry
		Parsley
		Watercress
		Spinach
		Shallots or leeks
		Butter
		Beaten egg

INSTRUCTIONS

Chop and scald a quantity of well-washed parsley, watercress and spinach.
Cut up finely either some shallots or leeks.
Make the pastry and roll it out until it is about a quarter of an inch
thick. Cut it into rounds, using a saucer or a small plate as a template.
Use the herb mixture for filling, placing an appropriate amount of filling
on one half of each circle of pastry. Put a knob of butter on top. Dampen
the edges of the pastry with water, then fold over the other half of the
circle, to form a pasty shape. Press the edges together with the fingers
and crimping to seal, except at one point. Pour a little beaten egg in at
this point, then seal that bit too.
Make 2 or 3 ventilating slits in the top of the pasty, brush with milk or
egg if you want a glaze, and bake in a hot oven 450F until the pastry is
pale brown, then reduce the heat to medium (350F) for about 40 minutes.
Converted by MC_Buster.
NOTES : This is a traditional Cornish recipe. The meat and potato varieties
of Cornish pasties are the most well-known, but traditionally all sorts of
fillings were put in pasties, including vegetable ones.
Converted by MM_Buster v2.0l.

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