Pastai Cymrieg
Source of Recipe
Old Family (variation on Cornish Pasty)
Recipe Introduction
Eaten hot or cold as a snack, main meal or make small size for an appitiser.
This version varies from the old Cornich Pasty in that the filling ingrdiants are precooked and mashed.
List of Ingredients
Filling
1. 2 Tins Corned Beef
2. 5 kg Potato: Add Salt to boiling mixture to suit taste
3. 4 Medium Onions
4. 6 Cloves Garlic : Or to suit taste
5. 1/2 kg Carrots
6. 5 kg Potato
Pastry
7. 750 g Margarine: Moister pastry increase to 1 kg
8. 3 kg Flour
9. 2 Eggs
10. Tsp Salt
11. Milk
13. Egg and Milk mix for glaze
Recipe
Pastry
1. Mix flour and margarine until forms into crumbs
2. Beat two eggs together with 1 glass of milk
3. Add to flour mix
4. Add water or beef stock* until mix forms a workable pastry
5. Roll out to 5-7 mm thick, cut into circles using tea plate
Filling
1. Thinly slice Potato and carrots (cooks faster then rough cut)
2. Finely dice or mince Onion and Garlic
3. Boil until soft
4. Mash together
5. Add Corned Beef and mix thoroughly
6. Spoon mixture onto pastry, amount will vary with the size of the pastry cut
7. Brush egg/milk around pastry edge
8. Fold pastry over to form pasty, seal edges
9. Glaze with egg/milk mix
10. Cook at 180 degrees until pastry browns, or to own taste
* Adds more flavour to the paistry
May be frozen cooked or uncooked, though if frozen cooked pastry tents to become slightly wet on the bottom when warming up in micro wave
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