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Pastai cig carw gyda chennin a chaead thatws rosti (Venison Pie with Leeks and Rosti Topping)

Pastai cig carw gyda chennin a chaead thatws rosti (Venison Pie with Leeks and Rosti Topping) is a modern Cymric (Welsh) recipe for a venison mince, onion and leek pie with a grated rosti-style potato topping. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Venison Pie with Leeks and Rosti Topping (Pastai cig carw gyda chennin a chaead thatws rosti).

prep time

20 minutes

cook time

30 minutes

Total Time:

50 minutes

Serves:

Rating:

Tags : Game Recipes Venison Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Bwyd dull cartref ar ei orau! Gellir paratoi hwn o flaen llaw (nes y pwynt mae'n barod i'w bobi) a'i gadw yn yr oergell am ddeuddydd neu ei rewi yn y rhewgell am sawl mis.

Cynhwysion:

1 llwy fwrdd olew olewydd
1 winwnsyn wedi dorri’n fân
500g briwgig cig carw
300ml gwin coch
2 sbrigyn teim ffres, dail yn unig
2 llawryf wedi’u torri
2 llond llwy fwrdd piwri tomato
500g tatws, yn gyfan, ond wedi eu sgwrio
2 genninhen, wedi’u golchi a’u torri
200ml crème fraîche
50g menyn, wedi toddi ac oeri
halen mor a phupur du, at flas

Dull:

Twymwch yr olew mewn padell ffrïo fawr a ffriwch y winwns am 3-4 munud tan yn feddal. Ychwanegwch y cig a choginiwch am 10 munud tan wedi troi’n frown (malwch unrhyw lwmpiau gyda llwy). Arllwyswch y gwin a’r perlysiau dros y cig. Ychwanegwch y piwri tomato, halen a phupur. Cymysgwch yn dda, yna trowch y gwres yn is a gadewch i fud ferwi am tua 20 munud tan bod yr hylif wedi anweddu. Tynnwrch oddi ary gwres a gosodwch i'r neillty. Twymwch y popty i wres 190ºC/nwy rhif 5. Rhowch y tatws yn gyfan a heb eu plicio mewn sosban gyda dwr oer – dewch i’r berw a choginiwch am tua 4-5 munud. Rhowch yn syth mewn dwr oer i oeri. Rhowch y cennin mewn sosban arall ag arllwys dwr berwedig drostynt – dim ond digon i’w gorchuddio – a’u coginio dros wres gymhedrol tan eu bod wedi meddalu (tua 4 munud). Draeniwch y cennin a’u rhoi ar waelod 4 desgl unigol neu un ddygl fawr sy’n addas i’r ffwrn. Rhowch y crème fraîche dros ben y cennin. Pliciwch y tatws wedi oeri a gratiwch yn fras i bowlen fawr. Arllwyswch y menyn wedi toddi dros y tatws a throwch yn ofalus. Tynnwch y dail llawryf o’r gymysgedd cig a rhowch y cig dros y cennin ac wedyn y tatws ar eu pen. Trosglwyddwch i'r popty a choginiwch am 35 munud nes fod y tatws yn euraidd. Gweinwch gyda'ch dewisiad personol o lysiau gwyrdd.

English Translation

Home-style food at its best! You can also prepare this ahead of time until the stage when you want to bake the dish. It will keep for 2 days in the refrigerator or several months in the freezer.

Ingredients:

1 tbsp olive oil
1 onion, finely chopped
500g minced venison
300ml red wine
2 sprigs of fresh thyme, leaves picked
2 bay leaves
2 tbsp tomato puree
500g potatoes, kept whole but scrubbed
200ml crème fraîche
50g butter, melted and cooled
salt and black pepper, to taste

Method:

Heat the oil in a large frying pan and use to fry the onions for 3-4 minutes, or until soft and translucent. Add the mince and cook for 10 minutes, until brown all over (break up any lumps with a spoon). Pour in the wine and scatter over the herbs. Add the tomato puree, salt and black pepper. Mix well, then reduce the heat and simmer everything for about 20 minutes, or until the liquid has evaporated away. Take off the heat and set aside.

In the meantime, pre-heat your oven to 190ºC (375ºF, Gas Mark 5).

Place the potatoes, without peeling, in a pan and cover with cold water. Bring to a boil and cook for 4-5 minutes. Immediately drain then place in a large pan of cold water to cool.

Place the leeks in another saucepan and pour over enough boiling water to cover; cook them over medium heat until soft (about 4 minutes). Drain the leeks then place in the base of 4 individual oven-proof pots, or 1 large dish. Spread the crème fraîche over the top of the leeks.

Once the potatoes are cool enough to handle peel them then grate coarsely into a large bowl. Pour over the melted butter and toss gently to coat. Remove the bayleaves from the meat mixture then spoon this over the leeks. Finally, spread the potatoes over everything.

Transfer to your pre-heated oven and bake for 35 minutes, until the tops of the potatoes are golden. Serve hot, accompanied by your choice of greens.