Parsley Pasty is a traditional English recipe (from Cornwall) for a classic pasty of cubed lamb (or mutton) and parsley that's baked in a flour, lard and suet pastry case. The full recipe is presented here and I hope you enjoy this classic English version of: Parsley Pasty.
For the Filling:
300g lamb or mutton, cubed
4 tbsp lamb suet or mutton suet, finely chopped
1 small bunch of parsley, finely chopped
salt and freshly-ground black pepper, to taste
Method:
Combine the lamb (or mutton), suet and parley in a bowl then season to taste with salt and black pepper and stir well to combine.
Take two rounds of the pasty and fold half of each round over a rolling pin (this makes it easier to cover the filling) and arrange the half the meat over the uncovered half of pastry. Season to taste with salt and black pepper.
Dampen the edges lightly with water or milk then use the rolling pin to cover the filling with the other pastry half (so that you have a half-moon shape).
Now use your finger and thumb to either crimp the edges of the pastry together then cut a gash in the centre. Place on a baking tray and repeat the process with the second pasty then transfer to an oven pre-heated to 180°C and bake for about 50 minutes, or until the filling is piping hot and cooked through and the pastry is firm and golden.
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