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Tarten Oen a Bricyll gyda Crwst Persli (Lamb and Apricot Pie with Parsley Crust)

Tarten Oen a Bricyll gyda Crwst Persli (Lamb and Apricot Pie with Parsley Crust) is a classic Cymric (Welsh) for a traditional pie of lamb, chives, turnips and apricots that are fried and cooked in cider and lamb stock before being topped with parsley pastry and oven baked until done. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Lamb and Apricot Pie with Parsley Crust (Tarten Oen a Bricyll gyda Crwst Persli).

prep time

20 minutes

cook time

65 minutes

Total Time:

85 minutes

Serves:

6–8

Rating:

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

Original Recipe

Cynhwysion:

1 risét o grwst persli

700g o gig oen wedi ei giwbio
50g o flawd plaen
4 llond llwy fwrdd o olew
50g o gennin syfi
225g o erfin wedi plicio a chiwbio
1/2 llwy de o allspice
175g o fricyll sych, wedi torri
450ml o stoc cig oen
300ml o seidr

Dull:

Paratwoch y pastai perlysiog yn ol y risét, gorchuddiwch gyda phlastig a gosodwch o'r neilltu i oeri yn y rhewgell. Yn y cyfamser, blawdiwch y cig oen yna cynheswch yr olew mewn padell ac ychwanegwch y cig oen. Ffriwch yn gyflym nes fod gwyneb y cig wedi lliwio yna ychwanegwch y cennin syfi a'r erfin a choginiwch am 5 munud, gan droi'r gymysgedd yn aml. Nawr ychwanegwch yr allspice, y bricyll, y stoc a'r seidr. Dewch a'r gymysgedd i ferwi cyn gostwng i ledferwi a choginio am 30 munud. Tynnwch y gymysgedd oddi ar y gwres a tywalltwch i ddesgil pastai tua 1.5l o faint. Cyn gynted ac mae'r llenwad wedi oeri i dymheredd yr ystafell tynnwch y pastai o'r rhewgell. Dadorchuddiwch y pastai a rohliwch allan ar wyneb blawdiog nes ei fod yn ddigon mawr i orchuddio pen y darten. Crimpiwch y pastai i ymylon y ddesgil yna torrwch ddwy dwll stêm ynddo cyn brwsio pen y pastai gyda ŵy wedi ei guro. Trosglwyddwch i bopty wedi ei gyn-gynhesu i 200°C a chraswch am 30 munud, neu nes fod y llenwad yn boeth a'r pastai yn euraidd. Gweinwch yn boeth gyda stwns tatws.

English Translation

Ingredients:

1 batch parsley pastry

700g lamb, cubed
50g plain flour
4 tbsp oil
50g chives, chopped
225g turnips, peeled and cubed
1/2 tsp ground allspice
175g dried apricots, chopped
450ml lamb stock
300ml cider

Method:

Prepare the herbed pastry according to the recipe, cover with clingfilm and set aside to chill in the refrigerator.

In the meantime, dredge the lamb in the flour then heat the oil in a pan, add the lamb and fry quickly until browned all over. Add the chives and turnips and cook for 5 minutes, stirring frequently.

At this point, stir in the allspice, apricots, the stock and the cider. Bring the mixture to a boil then reduce to a simmer and cook for 30 minutes.

Take off the heat and pour the mixture into a 1.5l pie dish then set aside to cool. Once the lamb filling has cooled to room temperature remove the pastry from the refrigerator, unwrap, and roll out on a floured work surface until large enough to cover the pie.

Crimp the pastry to the edges of the pie dish, slash a few steam holes in the top then brush all over with beaten egg to glaze.

Transfer to an oven pre-heated to 200°C and bake for 30 minutes, or until the filling is piping hot and the pastry is golden. Serve hot, with mashed potatoes.