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Pastai Briwgig Eidion a Nionod (Welsh Beef Mince and Onion Pies)

Pastai Briwgig Eidion a Nionod (Welsh Beef Mince and Onion Pies) is a modern Cymric (Welsh) recipe for a classic dish of individual pies with a beef, potato, carrot and onion filling. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Welsh Beef Mince and Onion Pies (Pastai Briwgig Eidion a Nionod).

prep time

20 minutes

cook time

45 minutes

Total Time:

65 minutes

Serves:

Rating:

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

Original Recipe

Dyma fersiwn cig eidion o'r pasteiod unigol mwy cyffredin o friwgig cig oen, llysiau a nionyn. Fel arfer caiff hwn ei weini fel dysgl prif gwrs, ynghyd â llysiau tymhorol wedi'u stemio.

Cynhwysion:

500g briwgig cig eidion
2 winwnsyn, wedi'u plicio a'u tafellu
1 taten, wedi'u plicio a'u torri'n giwbiau bach
2 foronen, wedi'u plicio a'u deisio'n fân
2 ddeilen llawryf

Ar gyfer y pastai:
2 lwy fwrdd o ronynnau grefi wedi'u cymysgu â 300ml o ddŵr berwedig
3 llwy fwrdd o berlysiau cymysg ffres e.e. rhosmari, persli a saets, wedi'u torri'n fân
1 corbwmpenf, wedi'i dorri
500g crwst byr (cartref neu wedi'i brynu o siop)
blawd plaen ar gyfer llwchio
wy wedi'i guro â 2 lwy fwrdd o lefrith, i roi sglein

Dull:

Cynheswch eich popty i 200ºC (180ºC ffan/350ºF/Marc Nwy 4-5). Mewn padell anlynol, ffriwch y cig eidion yn sych gyda'r nionyn a'r tatws am 4-5 munud nes ei fod wedi brownio. Ychwanegwch y moron, y dail llawryf, y sesnin, y gronynnau grefi, y dŵr, y perlysiau a'r corbwmpen. Dewch a'r gymysgedd i fudferwi a choginiwch am 10 munud. Torrwch y crwst yn 4 darn cyfartal a rholiwch bob un i greu 4 caead garw. Rhannwch y cymysgedd briwgig rhwng 4 dysgl pastai unigol a rhowch y caeadau drostynt, gan docio unrhyw ddarnau dros ben. Trosglwyddwch i hambwrdd pobi a brwsiwch wy dros ben bob pastai. Coginiwch yn eich popty poeth am tua 30 munud, nes eu bod yn frown euraid. Gweinwch gyda llysiau gwyrdd tymhorol wedi'u stemio.

English Translation

This is a beef version of the more typical individual pies of lamb mince, vegetables and onion. This is typically served as a main course dish, accompanied by steamed seasonal vegetables.

Ingredients:

500g (1lb) lean minced (ground) beef
2 onions, peeled and sliced
1 potato, peeled and cut into small cubes
2 carrots, peeled and finely diced
2 bay leaves

For the Pie:
2 tbsp gravy granules mixed together with 300ml (1 1/4 cups) boiling water
3tbsp fresh mixed herbs e.g. rosemary, parsley and sage, chopped
1 courgette, chopped
500g shortcrust pastry (home-made or shop bought)
plain flour for dusting
egg beaten with 2 tbsp milk, to glaze

Method:

Pre-heat your oven to 200ºC (180ºC fan/350ºF/Gas Mark 4-5).

In a non-stick pan dry fry the beef with the onion and potato for 4-5 minutes until browned. Add the carrots, bay leaves, seasoning, gravy granules, water, herbs and courgette. Bring to a simmer and cook for 10 minutes.

Cut the pastry into 4 equal-sized pieces and roll each one out to create 4 rough lids.

Divide the mince mixture between 4 individual pie dishes and top with the lids, trimming off any excess. Sit on a baking tray and brush each pie all over with egg.

Cook in a pre-heated oven for approximately 30 minutes, until golden brown.

Serve with steamed seasonal greens.