Pastai Cymreig Cocos a Chennin (Welsh Cockle and Leek Pie)
Pastai Cymreig Cocos a Chennin (Welsh Cockle and Leek Pie) is a classic Cymric (Welsh) for a traditional pie of cockles, leeks, potatoes and white wine thickened with roux and finished with cream that's baked in a parsley pastry crust. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Welsh Cockle and Leek Pie (Pastai Cymreig Cocos a Chennin).
225g o bastai persli (hy wedi ei wneud gyda 225g o flawd)
225g o gocos
450g o gennin, wedi tafellu'n ddarnau
225g o datws, wedi torri'n fân
600ml o wîn gwyn
50g o fenyn
50g o flawd plaen
halen a phupur du, at flas
300ml o hufen sengl
Dull:
Paratowch y pastai, gan ddefnyddio'r risèt, gorchuddiwch gyda phlastic a gosodwch yn yr oergell i oeri.
Cyfunwch y cocos, cennin, tatws a'r gwîn gwyn mewn sospan. Dewch a'r cynhwysion i ferwi, gosdyngwch i ledferwi a choginiwch yn araf am 15 munud.
Cymysgwch y blawd a'r menyn ynghyd nes yn llyfn. Ychwanegwch y past hwn, darn back ar y tro, i'r gymysgfa cocos. Coginiwch, gan droi'r gymysgfa'n gyson am 3 munud.
Ychwanegwch yr hufen, cymysgwch yn drwyadl, yna tywalltwch y gymysgedd i ddesgil pastai ddofn. Gosodwch o'r neilltu i oeri am rhai munudau.
Tynnwch y pastai o'r oergell, cyn ei roli allan ar wyneb wedi ei flawdio'n ysgafn nes yn ddigon mawr i orchuddio pen y pastai. Crimpiwch y does i ymylon y ddesgil yna torrwch unrhyw ormodedd i ffwrdd cyn torri dau dwll stêm ym mhen y toes.
Trosglwyddwch i bopty wed ei gyn-gynhes i 190°C a chraswch am 20 munud, neu ses fod y does yn euraidd a'r llenwad yn chwilboeth.
Gweinwch yn unionsyth, gyda thatws a llysiau gwyrdd.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
English Translation
Ingredients:
225g parsley pastry (ie made with 225g flour)
225g cockles
450g leeks, finely sliced
225g potatoes, finely chopped
600ml white wine
50g butter
50g plain flour
salt and freshly-ground black pepper, to taste
300ml single cream
Method:
Prepare the pastry according to the recipe, cover with clingfilm (plastic wrap) and chill in the refrigerator until needed.
Combine the cockles, leeks, potatoes, and white wine in a saucepan. Bring to a boil, reduce to a simmer and cook slowly for 15 minutes.
Mix together the flour and butter to a smooth paste then whisk this, a small pice at a time, into the cockle mix and cook, stirring constantly, for 3 minutes. Add the cream and mix to combine then pour the mixture into a deep pie dish and set aside to cool for a few minutes.
Remove the pastry from the refrigerator and roll out on a lightly-floured work surface until large enough to cover the top of the pie dish. Crimp the pastry to the edge of the dish and trim off any excess. Slash tow steam holes in the top.
Transfer to an oven pre-heated to 190°C and bake for 20 minutes, or until the pastry is golden and the filling is piping hot.
Serve immediately with potatoes and green vegetables.
)
Click on the image, above to submit to Pinterest.
