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Tarten Sibolau a Bacwn (Welsh Chipple and Bacon Pie)

Tarten Sibolau a Bacwn (Welsh Chipple and Bacon Pie) is a modern Cymric (Welsh) recipe for a classic pie of spring onions and bacon with eggs and cream cheese enclosed in shortcrust pastry. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Welsh Chipple and Bacon Pie (Tarten Sibolau a Bacwn)).

prep time

20 minutes

cook time

40 minutes

Total Time:

60 minutes

Serves:

6–8

Rating:

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

Original Recipe

Hen air Saesneg am shibols yw 'Chipple', sydd gan amlaf wedi parhau mewn defnydd yng Nghernyw y dyddiau hyn. Yn draddodiadol roedd y tarted neu basteion yma yn cael eu gwneud gyda chrwst oggi hen ffasiwn (1/3 lard a 2/3 o flawd hunangodi) er mai crwst byr safonol sydd fwyaf cyffredin heddiw.

Cynhwysion:

6 Sibwns, wedi'u tafellu ar eu hyd
4 tafell o gig moch, wedi'i dorri
4 wy
100g Caws Hufen
2 lwy fwrdd persli, wedi'i dorri'n fân
halen a phupur du wedi'i falu'n ffres, at flas
1 pobiad crwst brau

Dull:

Cynheswch eich popty i 200°C (180°C ffan/400°F/Marc Nwy 6). Rholiwch y crwst a'i ddefnyddio i orchuddio dysgl tarten sawrus 25m (9 modfedd) o ddiamedr wedi ei iro â menyn. Leiniwch â phapur arian wedi ei iro â menyn a llenwch gyda ffa pobi, trosglwyddwch i'ch popty poeth a phobwch yn ddall am 10 munud nes bod y crwst yn gadarn. Gostyngwch y gwres i 180°C (160°C ffan/350°F/Marc Nwy 4) tynnwch y ffa a'r ffoil, dychwelwch y crwst i'r popty a'i bobi am 10 munud arall nes ei fod yn grimp (ond nid yn frown). Tynnwch o'r popty a'i roi o'r neilltu i oeri. Cadwch y popty ymlaen. Rhowch badell ffrio drom dros wres canolig a phan fo'n boeth ychwanegwch y cig moch a'i goginio am 5 munud. Tynnwch y darnau cig moch crimp o'r badell gyda llwy slotiedig a draeniwch ar dywelion papur. Trefnwch y cig moch ar waelod y crwst. Ychwanegwch haneri’r shibwns at y saim cig moch yn y badell, a’u coginio dros wres isel nes eu bod yn feddal ac yn dryloyw. Tynnwch y shibwns o'r badell a threfnwch am ben y cig moch. Curwch yr wyau gyda'r caws hufen nes yn llyfn. Cymysgwch y persli i fewn a sesno'r gymysgedd yn dda gyda halen a phupur du wedi'i falu'n ffres. Arllwyswch y cymysgedd hwn dros y cig moch a'r shibwns. Trosglwyddwch y pastai i'ch popty a choginiwch am 20-30 munud, nes bod y cymysgedd wy newydd setio. (Gorchuddiwch yr ymylon gyda ffoil os ydyn nhw'n mynd yn rhy frown.). Gweinwch yn gynnes.

English Translation

Chipple is an old English term for spring onions (sibol in Welsh), most commonly surviving in Cornwall these days. Traditionally these were made with old-fashioned oggi pastry (1/3 lard and 2/3 self-raising flour) though standard shortcrust pastry is more commonly used today.

Ingredients:

6 Spring onions, sliced lengthwise
4 slices of bacon, chopped
4 eggs
100g (2/5 cups) Cream Cheese
2 tbsp parsley, finely chopped
salt and freshly-ground black pepper, to taste
1 batch shortcrust pastry

Method:

Pre-heat your oven to 200°C (180°C fan/400°F/Gas Mark 6).

Roll out the pasty and use to line a 25m (9 in) diameter buttered quiche dish. Line with buttered foil and baking beans, transfer to your pre-heated oven and bake blind for 10 minutes until pastry is firm.

Reduce heat to 180°C (160°C fan/350°F/Gas Mark 4) remove the beans and foil, return the pastry to the oven and bake for an additional 10 minutes until crisp (but not brown). Remove from oven and set aside to cool. Keep the oven on.

Place a heavy frying pan over medium heat and when hot add bacon and cook for 5 minutes. Remove the crisped bacon pieces from pan with a slotted spoon and drain on paper towels. Arrange the bacon in the pie shell.

Add the spring onions halves to the bacon drippings in the pan, and cook over low heat until soft and transparent. Remove spring onions from the pan and arrange over the bacon.

Beat the eggs with the cream cheese until smooth. Mix in the parsley and season well with salt and freshly-ground black pepper. Pour this mixture over the bacon and spring onions.

Place the pie in your oven and bake 20-30 minutes, until the egg mixture is just set. (Cover the edges with foil if they’re getting too brown.).

Serve warm.