Parsley Pasties

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

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, puree 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 350u0b0F
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.

flour, salt, parsley, cold butter, egg yolk, filling, cheese, parsley, scallions, potato, egg, salt, heavy cream, egg yolk

Taken from www.food.com/recipe/parsley-pasties-246677 (may not work)