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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.
Shortcrust pastry
Shallots or leeks
Parsley
Butter
Watercress
Beaten egg
Spinach
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.
Recipe submitted by Jim Catanich
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