PETER'S HOMEMADE WELSH PIE
Family and friends love this recipe. The ingredients can be altered depending upon your individual taste buds, lovers of cheese may want a bit more...others may prefer more smoked bacon. When I have made this recipe, it is most commonly as individual pies, 4" and 6" pie cases, or one large deep pan dish. To make this dish a bit...
Provided by peter nichols
Categories Savory Pies
Time 1h35m
Number Of Ingredients 11
Steps:
- 1. To make the pastry...sift the flour into a large bowl, add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs
- 2. Stir in the salt, then add 2-3 tbsp. water and mix to a firm dough. Knead the dough briefly and gently on a floured surface. wrap in cling film and chill while preparing the filling
- 3. Pie filling.... Fry the smoked bacon and spicy sausage in virgin olive oil, until golden brown. Leave to cool. Then add to the roughly mashed potato
- 4. Grate cheese and put to one side
- 5. Peel and slice 1 leek and 4 onions into bite size pieces, peel potatoes, slice into quarters. Boil together with a pinch of salt, until soft. Drain once cooked, add 1lb of cheese, leave to cool then mash roughly
- 6. Wash and cut up remaining leek and onions, set aside.
- 7. Roll out pastry to fit your selected pie dish(es). Then add the cooled potato mix, before adding the pastry to the pie top, add raw onions, remaining leek and rest of cheese. place pastry topping to pie mix, cut two small slits in pastry top
- 8. Egg wash to pastry top
- 9. cook 180C, 350F. Cook for 35-40 minutes, or until golden brown. Use 4" or 6" pie cases or 1 large pie dish
WELSH LAMB PIE
Steps:
- Remove all bones from the lamb and dice the meat, set aside. Put the bones in a saucepan and add the onion, water to cover and season. Bring to a boil and simmer for 1 1/2 hours. Strain the stock and reserve.
- Preheat the oven to 350 degrees F.
- Line a pie dish with half of the pastry. Put in diced lamb, carrots and parsley and season. Cover with the remaining pastry, and seal and flute the edge. Make a small hole in the center of the pastry lid and brush with beaten egg.
- Bake for 2 hours or until the pastry is golden brown. Pour the stock through the hole in the lid, adding enough to fill the pie, and leave to cool before serving.
WELSH CHEESE, POTATO AND ONION PIE
In Wales, it's called Pastai Caws, Tatws a Nionyn. It's usually served with a platter of cooked sausage or crisply cooked cured bacon.
Provided by Vickie Parks
Categories Potatoes
Time 1h55m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 350°F (170°C). Butter or grease a medium-size baking dish; set aside.
- 2. Rinse potatoes and scrub away debris. Peel if you wish. Slice potatoes very thinly, and place potato slices in a colander, and rinse in cool running water. Drain well and set aside.
- 3. Peel and thinly slice the onions; set aside.
- 4. Coarsely grate the cheese; set aside.
- 5. Place a layer of onions in baking dish, then add a layer of potatoes. Season potato layer with salt, pepper, and dill (adding more or less as desired). Top with a layer of cheese. Drizzle the water down each side of the dish so you don't disturb the layers.
- 6. Cover with lid (or you can use foil, but you'll want to butter it to prevent sticking). Place baking dish in oven, and bake for 60 minutes. Remove the lid and bake uncovered for an additional 30 to 45 minutes or until the cheese forms a crust on top and is lightly browned. Serve immediately while still hot, garnished with chopped fresh chives.
WELSH SHEPARD'S PIE
Make and share this Welsh Shepard's Pie recipe from Food.com.
Provided by Bob Marshall
Categories Savory Pies
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Rewarm your mashed potatoes, set aside and keep warm.
- Melt half the butter in the olive oil in a large saute pan over medium heat add bacon and saute until just beginning to crisp and brown.
- Remove bacon from pan with a slotted spoon and set aside , keep warm.
- Add leek to pan with sugar and salt and pepper.
- Preheat boiler while leeks gently saute until soft and caramelized. Careful not to burn.
- Return bacon to pan and mix evenly.
- Pour mixture into pie 9" plate and spread evenly.
- Melt remaining butter and add to potatoes, season with salt and pepper and mix well.
- Spoon potatoes evenly over leeks and bacon and smooth top.
- Sprinkle with paprika.
- Place pie under broiler until top is nicely brown. Rotate if necessary to brown evenly.
- Serve in a wedge with pie server with a side of pickled beets or ligonberry sauce on the plate.
Nutrition Facts : Calories 415.5, Fat 35.2, SaturatedFat 15.9, Cholesterol 67.8, Sodium 670.4, Carbohydrate 19.3, Fiber 1.9, Sugar 3.2, Protein 6.6
WELSH BIDDING PIE (PASTAI NEITHIOR)
When bidding weddings were held on the Gower peninsula, this pie was specially prepared for the wedding feast held at the bride's home. The pie was served cold with beer. A bidder was appointed by the bride's family to invite the guests and, during the feast, to record the sum of money paid by each guest for a small piece of pie. The young couple were partly dependent on this gift money to set up their home. Included is a wonderful all purpose strong stock that will keep for up to a week if refrigerated and brought to a boil every two days. Alternatively, it may be packed in freezer containers, tightly covered and stored in the freezer for up to six months.
Provided by Olha7397
Categories Meat
Time 6h20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- FOR THE MEAT STOCK: Place a trivet or a rack in the bottom of a large stockpot to prevent the ingredients from sticking. Fit all of the meat , bones into the pot, add cold water to cover by about 2 inches. Bring slowly to a boil, skimming off the scum that rises. Keep skimming, occasionally adding a glass of cold water, until no more scum rises. Do not stir, lest you cloud the stock.
- Add the bouquet garni, leeks, celery, garlic, onions and carrots, and skim once more as the liquid returns to a boil. Reduce the heat to very low, cover the pot with the lid ajar, and simmer for five hours (6 hours for beef).
- If the meat is to be eaten, remove the meat after 1 1/2 hours.
- Ladle the stock into a colander lined with dampened muslin or cheesecloth and placed over a large bowl. Let the strained stock cool completely, then remove the last traces of fat from the surface. If the stock has been refrigerated to cool, lift off the solidified fat.
- You can use a combination of meats, 2 lb. meaty beef shank, 2 lb. meaty veal shank and 2 lb. chicken backs, necks, feet and wing tips.
- You can use this method for beef (using oxtail, beef shank or beef chuck), veal, and chicken.
- For chicken use 5 lbs of chicken carcasses, necks, feet, wings, gizzards and hearts, simmer for two hours.
- FOR THE PIE SHELL: Sift the flour and salt into a large bowl. In a small pan, melt the lard slowly in the water, bring to a boil and immediately pour the lard mixture into the flour. Work the lard into the flour and knead well to form a soft dough. Turn out the dough onto a floured board and roll it out until it is fairly thin. Grease a 7-inch pie dish and line it with 2/3 of the dough.
- Fill the pie shell with the mutton and onion, add the herbs and enough stock to thoroughly moisten the ingredients. Cover with the rest of the dough, pressing the edges of both layers together to seal them. Cut a slit in the center and bake in a preheated 375°F oven for about one hour, or until the pastry is golden.
- Welsh Fare S. Minwell Tibbott.
Nutrition Facts : Calories 855.9, Fat 44.5, SaturatedFat 18.3, Cholesterol 67.8, Sodium 693.9, Carbohydrate 90.7, Fiber 5.7, Sugar 6.7, Protein 21.8
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