for family meals :
Lamb Pie - Pastai Oen Cymreig
recipe for Welsh Lamb Pie comes from Dyfed Lloyd Evans.
Dyfed runs the Celtnet
Recipes recipe site with recipes from all corners
of the globe.
When people think of Wales the food is not what they
immediately think of. Indeed, much of the traditional
cookery of Wales is what might be called 'peasant food'.
This is hardly surprising given Wales' history. After
all the country has been rich in resources but poor
in income for many centuries.
Industry dominated the country, whether predominantly
agriculture in the North and heavy industry in the South.
But everyone was working for someone else rather than
themselves. The pennies had to be eked out and salaries
were supplemented with small holdings that grew vegetables,
pigs and chickens.
Each and every last drop of use was drawn from the
food an frugality was the watchword. Thus the traditional
food tends to be plain, simple and hearty. In many households
this is what the staple fare is like, even today.
But as the country grew more affluent and developed
a middle class some traditional recipes became entrenched
but, in general, there was a move away from the traditional
fare to something more exotic. Influences were brought
home from across the globe and there was a tendency,
even at home, to mix and match.
So that traditional ingredients were combined with
exotic spices and ingredients to produce something new.
A new Welsh cuisine that few people ever get to see.
Here I bring you a traditional Welsh dish.
for Welsh Lamb Pie
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
to make Welsh Lamb Pie
the meat from the lamb neck and chop the meat into
the bones to a pan along with the onion and whole
with water, season and boil for 90 minutes before
straining the mixture and retaining the liquid
the pastry onto a floured surface and roll out. Use
half to cover the base of a 1 litre pie dish.
the carrots to the base and cover with the meat before
adding the chopped parsley and seasonings.
the edge of the pastry with water and use the remaining
pastry to cover - 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).
the pie in an oven pre-heated to 170°C and bake
for about 100 minutes, or until the pie is cooked
through and golden.
the pie is ready re-heat the stock and use a funnel
to pour about 60 ml of this into the pie. Serve immediately.