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“Here, a golden jacket of parsley pastry encloses a juicy parsley-and-potato filling, which is fortified with egg, cheese and cream. These make perfect picnic food, or you could serve them for lunch in the garden, with pickles and a tomato salad on the side.”
1hr 30mins
4 large pasties

Ingredients Nutrition


  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.

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