Pastei Arennau ac Eidion (Steak and Kidney Pie) is a traditional Welsh (Cymric) recipe for a version of that British classic, the Steak and Kidney Pie. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Steak and Kidney Pie.
450g o eidion wedi ei giwbio
100g o arennau wedi ciwbio
1 nionyn, wedi torri
1 clof o arlleg wedi torri'n fân
50g o flawd wedi blasu gyda halen, phupur a theim
150ml stoc eidion
150g o pastai crwst brau
Dull:
Rhowch y blawd ar blât a rholiwch yr eidion a'r arennau yn hwn i'w gorchuddio. Trosglwyddwch i ddesgil addas i'r popty a chymysgwch gyda'r noionyn a'r garlleg. Ychwanegwch y stoc yna rholiwch y pastei ar wyneb blawdiog nes ei fod yn ddigon mawr i orchuddio gwyneb y ddesgil. Gorchuddiwch ben y pastei gyda ffoil (i andu'r pastei losgi) yna rhodwch mewn popty wedi ei gyn-gynhesu i 120°C.
Pobwch yn raddol am dair awr a hanner yna codwch y gwres i 180°C a phobwch am 30 munud yn fwy, nes i'r pastei fod yn euraidd. Gweinwch gyda sglodion, moron a pannas wedi eu rhostio.
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English Translation
Ingredients:
450g beef steak, cubed
100g kidneys, cubed
1 onion, chopped
1 garlic clove, finely chopped
50g flour seasoned with salt, black pepper and thyme
150ml beef stock
150g shortcrust pastry
Method:
Place the seasoned flour in a bowl and roll the beef and kidneys in this until completely coated. Transfer to an oven-proof dish and mix with the onion and garlic. Add the stock and roll the pastry out on a lightly-floured work surface until large enough to cover the top of the dish. Crimp to seal then cover the top of the dish with a sheet of foil then transfer to an oven pre-heated to 120°C.
Cook slowly for three and a half hours then increase the temperature to 180°C and bake for a further 30 minutes, or until the pastry is golden. Serve with chips and roasted carrots and parsnips.
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