Pastai Nadolig Eidion a Chlementin (Christmas Beef and Clementine Pie)

Pastai Nadolig Eidion a Chlementin (Christmas Beef and Clementine Pie) is a traditional Cymric (Welsh) recipe for a classic Welsh Christmas pie of beef in a mulled wine gravy where a whole clementine is baked in the pie and revealed when the pie is sliced. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Christmas Beef and Clementine Pie (Pastai Nadolig Eidion a Chlementin).

prep time

20 minutes

cook time

145 minutes

Total Time:

165 minutes

Serves:

6–8

Rating:

Tags : Beef Recipes Baking Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Dyma bastai arbennig wedi'i wneud gyda chig eidion a'r aelod mwyaf Nadoligaidd hwnnw deulu'r oren, y clementin. Mae clementin cyfan hefyd yn cael ei bobi yn y pastai, fel ei fod yn weladwy pan fyddwch chi'n tynnu'r darn gyntaf. Pryd canolbwynt arbennig iawn ar gyfer y Nadolig. I rod hyd yn oed mwy o flas Nadolig fe ychwanegir gwin twymedig (mulled wine) i'r stoc gyda'r eidion.

Cynhwysion:

1kg stêc brwysio cig eidion heb lawer o fraster, wedi'i dorri'n giwbiau trwchus
2 lwy fwrdd o olew olewydd (neu olew had rêp).
2 niony, wedi chwarteru
2 ewin garlleg, wedi'u tafellu
2 seren anise
300ml o win twymedig
300ml o stoc cig eidion
sudd 2 oren clementin
croen o 2 oren clementin, wedi'u torri'n gareiau
1 clementin cyfan
Pecyn 500g o grwst pwff
Wy a 2 lwy fwrdd o laeth wedi'u curo gyda'i gilydd, i wydredd
1 llwy de o hadau sesame/kalonji (hadau nionyn du) (dewisol)
2 lwy fwrdd o ronynnau grefi (dewisol)

Dull:

Cynheswch eich popty i 160˚C (140˚C ffan/325˚F/Marc Nwy 3). Cynheswch ychydig o olew mewn pot caserol haearn bwrw mawr dros wres canolig-uchel. Ychwanegwch y nionyn, garlleg a sesnin, a choginiwch yn ysgafn am 1-2 funud. Ar ôl i'r nionyn feddalu, ychwanegwch y cig eidion a'i frownio ar bob ochr. Nawr, ychwanegwch y seren anis, gwin twymedig, stoc yn ogystal â chroen a sudd y Clementine. Cymysgwch gyda'i gilydd yn dda, dewch i ferwi ac yna trosglwyddwch i'ch popty poeth a choginiwch am tua 90-120 munud neu nes fod y cig yn frau. Unwaith y bydd wedi'i goginio, tynnwch y pot o'r popty, tynnwch y seren anis allan gan ei daflu yna rhowch y gweddill o'r neilltu i oeri ychydig. Os oes gormod o sudd ar ôl, tynnwch rai ohono a'i gadw hyd nes ymlaen (gallwch ei ddefnyddio mewn jwg fach i weini gyda'r pastai). Cynyddwch dymheredd y popty i 200˚C (ffan 180˚C/400˚F/Marc Nwy 6) yna ychwanegwch clementin cyfan i'r pastai (mae bob amser yn edrych yn drawiadol pan fyddwch chi'n torri'r dafell gyntaf). Nawr rholiwch y crwst pwff ar arwyneb gwaith wedi ei flawdio a’i dorri i tua’r un siâp â’r ddesgil coginio. Trefnwch y crwst ar ben y cig yn ofalus a defnyddiwch unrhyw grwst sydd dros ben i addurno'r caead pei. Ar ôl gorchuddio'r cynhwysion, gwydrwch gyda'r cymysgedd wy a llaeth ac ysgeintiwch y sesame a'r hadau nionyn du arno. Dychwelwch i'r popty a choginiwch am 25 munud arall neu nes bod y crwst wedi codi a'i fod yn lliw euraidd. Gweinwch gyda llysiau tymhorol a stwnsh hufennog.

English Translation

This is a special pie made with beef and that most Christmasy member of the orange family, the clementine. A whole clementine is also baked into the pie, so that it's visible when you remove the first slice. A really special centrepiece dish for the festive season. For even more Christmasy flavour, mulled wine is added to the stock along with the beef.

Ingredients:

1kg (2lb) lean Beef braising steak, cut into chunky cubes
2 tbsp olive (or rapeseed) oil
2 onions, quartered
2 garlic cloves, sliced
2 star anise
300ml (½pt) Mulled Wine
300ml (½pt) beef stock
juice of 2 clementine oranges
peel of 2 clementine oranges, shredded
1 whole clementine
500g packet of puff pastry
Egg and 2 tbsp milk beaten together, to glaze
1 tsp sesame seeds/kalonji (black onion seeds) (optional)
2 tbsp gravy granules (optional)

Method:

Pre-heat your oven to 160C (140C fan/325˚F/Gas Mark 3).

Heat a little oil in large cast iron casserole pot over medium-high heat. Add the onions, garlic and seasoning, and cook lightly for 1-2 minutes. Once softened, add the beef and brown on all sides.

Now, add the star anise, mulled wine, stock as well as the rind and juice of the Clementine. Mix together well, bring to a boil and then transfer to your pre-heated oven and cook for about 90-120 minutes or until the meat is tender.

Once cooked, remove the pot from the oven and discard the star anise then set aside to cool slightly. If too much juice remains, remove some and keep it for later (you can always it in a small jug to accompany the pie).

Increase the oven temperature to 200˚C (180˚C fan/400˚F/Gas Mark 6) then add a whole Clementine to the pie (it always looks impressive when you cut the first slice). Now roll out the puff pastry on a floured work surface and cut to roughly the same shape as the cooking pot. Carefully arrange the pastry on top of the meat and use the leftover pastry to decorate the pie lid.

Having covered the pie, glaze with the egg and milk mixture and sprinkle with the sesame and onion seeds. Return to the oven and cook for a further 25 minutes or until the pastry has risen and is golden in colour.

Serve with seasonal vegetables and creamy mash.