Pastai Oen Cymreig (Welsh Lamb Pie) is a traditional Welsh (Cymric) recipe for a classic pie of lamb neck meat, carrots and onions moistened with a broth made from the bones and baked in a pastry crust. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Welsh Lamb Pie (Pastai Oen Cymreig).
675g gwddf oen
4 moron wedi torri
1 nionyn, wedi torri
2 llwy fwrdd or bersli wedi torri'n fân
2 ddarn o bersli cyfa
250g pastai byrgrwst
halen a phupur du
ŵy wedi curo i frwsio
Dull:
Torrwch gnawd yr oen o'r esgyrn cyn torri'r cig yn ddarnau. Ychwanegwch yr esgyrn i sosban gyda'r nionyn, persli cyfa a gorchuddiwch gyad dŵr cyn ychwanegu halen a phupur. Berwch am awr a hanner cyn hidlo'r gymysgfa a chadw'r hylif.
Rholiwch y pastai ar wyneb blawdiog a defnyddiwch hanner i orchuddio gwaelod plât pastai tua 1l o faint. Ychwanegwch y moron ac yna'r cig oen cyn ychwanegu'r persli a halen a phupur. Gwlychwch ymyl y bastei gyda dŵr cyn gorchuddio gyda hanner arall y bastei. Defnyddiwch fforc i grimpio'r ymylwn a torrwch y gwastraff i ffwrdd. Torrwch dwll stêm yn y cannol (dylid fod digon mawr i dwmffat bychan) yna brwsiwch ben y pastai gyda'r ŵy cyn ei roi mewn popty wedi cyn-gynhesu i 170°C (325°F/Gas Mark 3). Pobwch am tua 100 munud nes yn euraidd frown.
Pan mae'r pastei in barod ail-gynheswch y stoc gan ddefnyddio twmffat i dywallt tua 60ml ohono i fewn i'r bastei. Gweinwch yn unionsyth.
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English Translation
Ingredients:
675g neck of lamb
4 carrots, sliced
1 onion, chopped
2 tbsp parsley, finely chopped
2 sprigs of parsley
250g prepared shortcrust pastry
salt and black pepper
beaten egg to glaze
Method:
Remove the meat from the lamb neck and chop the meat into small cubes. Add the bones to a pan along with the onion and whole parsley sprigs. Cover with water, season and boil for 90 minutes before straining the mixture and retaining the liquid
Tip the pastry onto a floured surface and roll out. Use half to cover the base of a 1l pie dish. Add the carrots to the base and cover with the meat before adding the chopped parsley and seasonings. Wet the edge of the pastry with water, use the remaining pastry to cover and crimp the edges with a fork. Trim the excess then cut a steam hole in the centre of the pie (this should be large enough for you to insert a small funnel later). Place the pie in an oven pre-heated to 170°C (325°F/Gas Mark 3) and bake for about 100 minutes, or until the pie is cooked through and golden.
When the pie is ready re-heat the stock and use a funnel to pour about 60ml of this into the pie. Serve immediately.
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