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Tarten Cig Moch â Thatws (Bacon and Potato Pie)

Tarten Cig Moch â Thatws (Bacon and Potato Pie) is a classic Cymric (Welsh) for a traditional layered pie of potatoes and onions topped with bacon that's baked in a savoury shortcrust pie shell. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Bacon and Potato Pie (Tarten Cig Moch â Thatws).

prep time

20 minutes

cook time

80 minutes

Total Time:

100 minutes

Serves:

6–8

Rating:

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

Original Recipe

Cynhwysion:

240g o grwst brau (h.y. wedi ei wneud gyda 240g o flawd)
675g o datws
1 nionyn mawr
240g o gig moch brith
pupur a halen at flas
ychydig o ddŵr

Dull:

Torrwch tua 2/3 o'r crwst gan ei rolio allan ar wyneb blawdiog nes ei fod yn ddigon mawr i orchuddio plât mawr gyda dipyn o ddyfnder iddo. Pliciwch y tatws a thorrwch yn haenau mor denau ac y gallwch yna torrwch y nionyn yn ddarnau mân. Tynnwch y croen oddi ar y darnau cig moch a torrwch yn ddarnau tua 5cm o hyd. Gosodwch haenau o datws a nionyn bob-yn-ail am ben y crwst, gan ychwanegu halen a phupur am bob haen (gorffennwch gyda haen o datws). Grochuddiwch yr haen olaf gyda'r cig moch yna arllwyswch 3 llond llwy fwrdd o ddŵr dros y cyfan. Rholiwch gweddill y crwst allan a defnyddiwch hwn i orchuddio pen y darten, gan grimpio'r ymylon gyda fforc. Torrwch unrhyw ormodedd o grwst i ffwrdd yna gorchuddiwch ben y darten gyda phapur gloyw a trosglwyddwch i bobty wedi ei gyn-gynhesu i 170°C a phobwch am bua 80 munud. Gweinwch in boeth gyda llysiau tymhorol a bwydlys cymysg.

English Translation

Ingredients:

240g shortcrust pastry (ie made with 240g flour)
675g potatoes
1 large onion
240g streaky bacon
salt and freshly-ground black pepper, to taste
a little water

Method:

Cut about 2/3 of the pastry and roll this on a floured work surface until large enough to cover the base and sides of a deep pie dish. Peel the potatoes and cut into the thinnest slices you can. Finely chop the onion.

Remove the rinds from the bacon rashers and cut into pieces about 5cm long. Arrange layers of potatoes and onion alternately on top of the pie crust (season each layer with salt and black pepper as you go), ensuring you finish with a layer of potatoes. Cover the final layer of potatoes with the bacon then pour in 3 tbsp of water.

Roll out the remaining pastry and use to cover the top of the pie. Crimp the edges sealed with a fork. Trim off any excess then cover the top of the pie with kitchen foil and transfer to an oven pre-heated to 170°C. Bake for about 80 minutes, or until the pastry is golden brown and the filling is cooked through and tender.

Serve hot, accompanied by seasonal vegetables and a mixed salad.