Crwst Sawrus Cyfoethog (Rich Savoury Pastry) is a classic Cymric (Welsh) for a traditional rich savoury shortcrust pastry flavoured with savoury, parsley and black pepper that's enriched with an egg yolk and that's typically used with lamb-based or seafood dishes. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Rich Savoury Pastry (Crwst Sawrus Cyfoethog).
75g o fenyn wedi ei dorri
175g o flawd plaen
1/2 llwy de o halen môr
1 llwy de o amheuthun ffrés, wedi torri'n fân
1 llwy fwrdd o bersli ffres, wedi torri'n fân
1 melynwy ŵy
pupur du, at flas
Dull:
Mewn powlen rhwbiwch y menyn i fewn i'r blawd nes fod y gymysgfa fel briwsion. Ychwanegwch ŵy a'i weithio i fewn, cyn ychwanegu'r halen, pupur du, amheuthum a'r persli yna cymysgwch gyda ychydig o ddŵr oer i wneud toes.
Rholiwch ar wyneb blawdiog i wneud caead i bastai cig neu fwyd môr.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
English Translation
Ingredients:
75g butter, diced
175g plain flour
1/2 tsp sea salt
1 tsp fresh savory, finely chopped
1 tbsp fresh parsley, finely chopped
1 egg yolk
freshly-ground black pepper, to taste
cold water, to bind
Method:
In a bowl, rub together the butter and flour until the mixture resembles breadcrumbs. Work in the egg yolk, then add the salt, black pepper, savory and parsley. Mix with a little cold water to bring the mixture together as a pastry.
Roll this out on a floured work surface to form the lid of a meat or seafood pie.
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