INGREDIENTS

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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