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Pastai Briwgig a Llugaeorn (Pork Mince and Cranberry Mini Pies)

Pastai Briwgig a Llugaeorn (Pork Mince and Cranberry Mini Pies) is a classic Cymric (Welsh) for a classic dish of mini pies made with shortcrust that are filled with a mix of pork mince, garlic and cranberry sauce. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Pork Mince and Cranberry Mini Pies (Pastai Briwgig a Llugaeorn).

prep time

20 minutes

cook time

30 minutes

Total Time:

50 minutes

Makes:

Rating:

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

Original Recipe

Cynhwysion:

I'r Crwst:
125g o fenyn
225g o flawd plaen
dŵr oer

I'r Llenwad:
saws llugaeron
1 glof o arlleg, weid ei dorri'n fân
1/2 llwy de o nytmeg wedi ei ratio
225g o friwgig porc
2 ŵy

Dull:

Torrwch y menyn cyn ei rwbio i fewn i'r blawd nes fod y gymysgfa fel briwsion. Ychwanegwch ddigon o ddŵr oer i ddod a'r cyfan at ei gilydd fel toes. Gorchuddiwch mewn plastig a roddwch yn yr oergell nes y bydd ei angen. Cyfunwch y porc, un ŵy, y garlleg a'r nytmeg mewn prosesydd bwyd a'i brosesu nes yn llyfn. Ychwanegwch bupur a halen at flas. Rholiwch y pastai allan a defnyddiwch ychydig dros hanner i dorri 12 cylch 10cm o ddiamedr. Defnyddiwch rhain i orchuddio gwaelod ac ochrau hanbwrdd gyda 12 twll ynddo. Rhannwch y gymysgfa porc rhwng y tyllau, cyn ychwanegu llwyad o saws llugaeron am ben pob un. Rholiwch gweddill y pastai allan a thorrwch gaeadau ohono. Crimpiwch yr ymylong ynghyd, a denfnyddiwch fforc i bricio tyllau stêm. Curwch yr ŵy sydd am ben a defnyddiwch hwn i frwsio pen y pasta. Trosglwyddwch i bobty wedi ei gyn-gynhesu i 200°C a choginiwch am tua 25 muud, nes fod y cynnwys wedi coginio a fod y pastai'n euraidd. Gellir gweini y rhain yn oer neu yn boeth.

English Translation

Ingredients:

For the Pastry:
125g butter
225g plain flour
a little cold water

For the Filling:
cranberry sauce
1 garlic clove, finely chopped
1/2 tsp freshly-grated nutmeg
225g minced pork
2 eggs

Method:

Dice the butter before rubbing it into the flour until the mixture resembles coarse crumbs. Add sufficient cold water to bring the mixture together as a dough. Cover in clingfilm then place in the refrigerator to chill until needed.

Combine the pork, one egg, the garlic and the nutmeg in a food processor and pulse until smooth and completely combined. Season with salt and black pepper, to taste.

Remove the pastry form the refrigerator and roll out on a lightly-floured work surface. Cut 12 circles from just over half the pastry and use these to cover the sides and bases of a twelve-well patty tray.

Divide the pork mixture between the pastry shells before adding a teaspoon of the cranberry sauce on top of each. Roll out the remaining pastry and use to cut out lids for the pies. Crimp the edges shut with the tines of a fork and use a sharp-tined fork to prick steam holes. Beat the remaining egg in a bowl and use to brush the tops of each pie.

Transfer to an oven pre-heated to 200°C and bake for 25 minutes, or until the filling is cooked and the pastry is lightly golden. Serve either hot or cold.