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Pastai Draig Gymreig Porc, Cennin a Chwmin (Pork, Leek and Cumin Welsh Dragon Pie)

Pastai Draig Gymreig Porc, Cennin a Chwmin (Pork, Leek and Cumin Welsh Dragon Pie) is a modern Cymric (Welsh) recipe for a classic twist on the traditional pie, combining leeks with the minced (ground) pork filling. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Pork, Leek and Cumin Welsh Dragon Pie (Pastai Draig Gymreig Porc, Cennin a Chwmin).

prep time

20 minutes

cook time

85 minutes

Total Time:

105 minutes

Additional Time:

(+3 hours chilling)

Makes:

4

Rating:

Tags : Pork RecipesBaking RecipesBritish RecipesCymric/Welsh Recipes

Original Recipe

Dyma addasiad Cymreig o bastai porc (pork pie) traddodiadol, sy'n asio porc gyda chennin ac yn blasu gyda hadau cwmin fel llenwad ar gyfer pastai godi. Yn union fel pastai godi traddodiadol, caiff ei orffen trwy ei lenwi gyda cymysgedd gelatin sy'n cadarnhau wrth oeri.

Cynhwysion:

Ar gyfer y llenwad:
500g briwgig porc (cymysgedd o ysgwydd a bol)
500g o gennin, wedi'u golchi a'u tafellu
50g o fenyn
2 llwy de o bowdwr cwmin
1 llwy de o bupur cayenne
Halen a phupur du wedi'i falu'n ffres i flasu

Ar gyfer y crwst dŵr poeth:
450g o flawd plaen
170g o floneg
200ml o ddŵr
Pinsiad o halen

Ar gyfer y jeli gelatin:
500ml o stoc cyw iâr
2 ddeilon gelatin, i galedu

Dull:

Toddwch y menyn mewn sospan dros wres canolig. Unwaith y byddant yn ewyn ychwanegwch y cennin a chwysu i lawr heb frownio am bum munud nes eu bod yn feddal a menynaidd. Gwasgarwch drosodd y cwmin a'r pupur cayenne cyn eu troi i fewn a'u coginio am bum munud arall. Trosglwyddwch i blât i oeri. Mewn powlen, cyfunwch y briwgig porc a'r cennin wedi'u hoeri ac yna sesnwch i flasu. Cymysgwch yn dda cyn ei rannu'n bedair pêl. Gorchuddiwch â haenen lynu a'i storio yn eich oergell nes bod angen. Ar gyfer y toes: cymysgwch y blawd a'r halen gyda'i gilydd mewn powlen, yna ffurfio pany yn y canol. Dewch â'r dŵr a'r cytew i ferwi mewn sosban ac yna ei droi i fewn i'r blawd gyda llwy bren i ffurfio toes llyfn. Rhannwch yn bedwar dogn a rhowch y crwst o'r neilltu am 10 munud i oeri. Irwch bedair cylch pastai unigol (hirgrwn neu grwn) yn ysgafn. Trefnwch ar hambwrdd pobi wedi'i orchuddio â phapur gwrthsaim. Cymerwch ddwy ran o dair o bob darn o'r crwst ac ar fwrdd wedi ei flawdio'n ysgafn, rholiwch yn hirgrwn (neu gylch) fel ei fod yn ddigon mawr i orchuddio'r cylch pastai a bargodi'r ymyl. Rholiwch a trosglwyddwch y crwst i'r cylch pastai, gan wasgu'n ofalus i fewn i'r corneli a gadael iddo hongian dros yr ymyl. Rholiwch weddill y does yn hirgrwn (neu grwn) ar gyfer y caead. Ailadroddwch y broses hon gyda gweddill y darnau o does. Llenwch bob cas crwst gyda'r gymysgedd llenwad porc. Brwsiwch ymylon y pastai gyda'r golchiad wyau a threfnwch y caead ar ei ben. Pinsiwch ymyl y caead a thop ymylon y crwst ynghyd â'ch bawd a'ch bys blaen i grimpio'r pastai a chreu sêl. Torrwch yr ymyl gyda chyllell fel nad oes crwst yn hongian dros yr ymyl. Cynheswch eich popty i 180°C. Brwsiwch ben pob pastai gyda melynwy wedi'i guro, gwnewch dwll yng nghanol caead y crwst a choginiwch am awr. Tynnwch o'r popty a'i adael i oeri. Unwaith y bydd y pastai yn oer, rhowch yn yr oergell am ddwy i dair awr. Cynheswch y stoc cyw iâr mewn sosban a phan fydd prin yn mudferwi ychwanegwch y dail gelatin, gan droi nes eu bod wedi toddi (gellir gwneud hyn ymhell o flaen amser a'i storio yn yr oergell). Unwaith y bydd y pastai yn oer, gwiriwch o amgylch y crwst am unrhyw dyllau a’u llenwi â menyn meddal fel nad yw’r jeli’n rhedeg allan. Cymerwch y jeli gelatin o'r oergell, tynnwch yr haenen o fraster oddi ar yr wyneb ac ailgynheswch yn ysgafn i doddi'r jeli. Arllwyswch y stoc i'r twll crwn ym mhen uchaf y crwst nes bod y pastai wedi'i lenwi. Oerwch yn yr oergell nes bod y jeli wedi setio. Gweinwch yn oer neu ar dymheredd ystafell.

English Translation

This is a Welsh adaptation of a traditional pork pie, blending pork with leeks and flavouring with cumin seeds as the filling for a raised pie. Just like a traditional raised pie it's finished by filling with a gelatine mixture which sets on cooling.

Ingredients:

For the filling:
500g minced (ground) pork (mix of shoulder and belly)
500g leeks, washed and sliced
50g butter
2 tsp ground cumin
1 tsp cayenne pepper
Salt and freshly-ground black pepper to taste

For the hot water crust pastry:
450g plain flour
170g lard
200ml water
Pinch of salt

For the gelatine jelly:
500ml chicken stock
2 Gelatine leaves, to set

Method:

In a saucepan melt the butter over medium heat. Once frothing add the leeks and sweat down without browning for five minutes until soft and buttery. Scatter over and stir in the cumin and cayenne pepper and cook for a further five minutes. Transfer to a plate to cool.

In a bowl, combine the pork mince and cooled leeks then season to taste. Mix well before dividing into four balls. Cover with clingfilm (plastic wrap) and store into your refrigerator until needed.

For the pastry: mix together the flour and salt in a bowl, then form a well in the centre. Bring the water and lard to a boil in a saucepan then stir it into the flour with a wooden spoon to form a smooth dough. Divide into four portions and set the pastry aside for 10 minutes to cool.

Lightly grease four individual pie rings (oval or round). Arrange them on a baking tray covered in greaseproof paper.

Take two thirds of each quarter of pastry and on a lightly floured table, roll it into an oval (or ring) so it is large enough to line the pie ring and overlap the edge. Roll and place the pastry into the pie ring, carefully pressing into the corners and allow it to just hang over the edge. Roll the remaining pastry into an oval (or round) for the lid. Repeat this process with the remaining portions of dough.

Fill each pastry case with the pork filling. Brush the pie edges with egg wash and arrange the lid on top. Pinch the lid edge and the top of the pastry edges together with your thumb and forefinger to crimp the pie and create a seal. Trim the edge with a knife so no pastry is hanging over the edge.

Pre-heat your oven to 180°C. Brush the top of each oval pie all over with beaten egg yolk, make a hole in the middle of the pastry lid and cook for one hour.

Remove from the oven and leave to cool. Once the pie is cold, refrigerate for two to three hours.

Heat the chicken stock in a saucepan and when barely simmering add the gelatine leaves, stirring until melted (this can be made well ahead of time and stored in the refrigerator). Once the pie is cold, check around the pastry for any holes and fill them with softened butter so that the jelly doesn’t escape. Take the gelatine jelly from the fridge, remove the layer of fat from the surface and gently reheat to melt the jelly. Pour the stock into the round hole in the top of the pastry until the pie is filled. Cool in the fridge until the jelly is set.

Serve cold or at room temperature.