Recipe - Herb Omelet Torte

Shortcrust pastry
Parsley
Watercress
Spinach
Shallots or leeks
Butter
Beaten egg

Chop and scald a quantity of wellwashed 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.

Converted by MC_Buster.

NOTES : This is a traditional Cornish recipe. The meat and potato varieties
of Cornish pasties are the most wellknown, but traditionally all sorts of
fillings were put in pasties, including vegetable ones.

Converted by MM_Buster v2.0l.