Cornish Recipes > Cornish Parsley Pie
parsley, chopped finely (enough to nearly fill the pie dish)
cooked lamb or mutton
hard boiled eggs
some good stock
3 tablespoons clotted cream
(see measure conversions for more information)
- Add meat, eggs and stock.
- Season well.
- Roll out the pastry and place a lid on the ingredients.
- Bake in a moderate oven for about 30 minutes.
- When cooked lift the pastry lid and stir in the clotted cream.
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How to make Cornish parsley pie:
This is an economical dish, not least because the main ingredient is parsley; it also uses up left over mutton or lamb.Ingredients
shortcrust pastryparsley, chopped finely (enough to nearly fill the pie dish)
cooked lamb or mutton
hard boiled eggs
some good stock
3 tablespoons clotted cream
(see measure conversions for more information)
Method
- Place parsley in pie dish.- Add meat, eggs and stock.
- Season well.
- Roll out the pastry and place a lid on the ingredients.
- Bake in a moderate oven for about 30 minutes.
- When cooked lift the pastry lid and stir in the clotted cream.
If you have a question or comment relevant to this page, then please post it below.
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Its annual debut appearance was at harvest time when the happy convergence of necesssity and availability of ingredients, in that a number of hens which had 'outlived their youthfulness' and the parsley beds were beginning to bolt positively demanded that they be put to good use - wonderful timing. The ingredients: 1 boiled fowl, 150g diced pacetta/bacon, butter, light chicken or veal stock, 5-6 hard-boiled eggs, 3-4 large bunches parsley, chopped, shallots, double and clotted cream, all layered and cooked in a pie dish under a suet pastry crust.