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Pastai Cwnhingen (Rabbit Pie)

Pastai Cwnhingen (Rabbit Pie) is a classic Cymric (Welsh) recipe for a traditional pie of jointed rabbit with beef and ham flavoured with parsley and nutmeg in beef stock that's topped with shortcrust pastry and oven baked. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Rabbit Pie (Pastai Cwnhingen).

prep time

20 minutes

cook time

180 minutes

Total Time:

200 minutes

Serves:

6–8

Rating:

Tags : Spice Recipes Pork Recipes Beef Recipes Game Recipes Baking Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Cynhwysion:

250g bastei crwst byr
1 cwnhingen cyfa, wedi glanhau a blingo
225g o gig eidion
115g o ham
3 llwy fwrdd o bersli wedi torri'n fân
nytmeg
halen a phupur du, at flas
ychydig o stoc eidion

Dull:

Rhoddwch y gwnhingen menwn bowlen, gorchuddiwch gyda dŵr hallt a gadewch am awr a hanner cyn sychu a torri'n ddarnau bychan. Rholiwch y pastei allan cyn defnyddio ychydig dros hanner i orchuddio gwaelod tyn pastei dyfn. Torriwch y cig eidion a'r ham yn ddarnau mân yn cyfunwch gyda'r cig cwnhingen a rhowch yn y tun. Gwasgarwch y parslei am ben y cyfan, ychwanegwch halen, nytmeg a phupur du at flas yna ychwanegwch ychydig o stock. Gorchuddiwch y cyfan gyda gweddill y pastei, torrwch dyllau stem a throsglwydwch i bobty wedi ei gyn-gynhesu i 160°C. Pobwch am tua 90 munud, neu nes fod y pastei yn euraidd. Gweinwch yn unionsyth

English Translation

Ingredients:

250g shortcrust pastry
1 whole rabbit, cleaned and skinned
225g beef
115g cooked ham
3 tbsp parsley, finely chopped
freshly-grated nutmeg
salt and freshly-ground black pepper
a little beef stock

Method:

Place the rabbit in a bowl, cover with salted water then set aside to soak for 90 minutes, before chopping into small pieces.

Roll out the pastry then use a little over half to cover the base and sides of a deep pie dish. Chop the beef and ham into small pieces then combine with the rabbit and place in the dish. Sprinkle the parsley over everything then add the nutmeg, salt and black pepper, to taste and pour in a little stock. Cover the pie with a lid of pastry and crimp down to seal with the tines of a fork. Cut a few steam holes in the top then transfer the pie to an oven pre-heated to 160°C.

Bake for about 90 minutes, or until the pastry is golden. Serve immediately.