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Pastai Katt (Katt Pie)

Pastai Katt (Katt Pie) is a traditional Cymric (Welsh) recipe for a classic fair-day pie of layers of minced lamb, dried fruit and brown sugar baked individually in a hot water crust. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Katt Pie (Pastai Katt).

prep time

20 minutes

cook time

30 minutes

Total Time:

50 minutes

Makes:

Rating:

Tags : Lamb Recipes Baking Recipes Cake Recipes Cake Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Yn draddodiadol gwerthwyd Pastai Katt (Katt Pie) i’r rhai a fynychai ffair wartheg Tachwedd 12 yn Nhredeml yn Sir Benfro (ychydig filltiroedd i’r de o Arberth). Mae'n deillio'n fawr iawn o'r traddodiad canoloesol o gymysgu ffrwythau sych a chig (meddyliwch am y mins peis gwreiddiol) cyn fersiwn ffrwythau yn unig a ddaliwyd yn ystod Oes Fictoria. Yn draddodiadol cawsant eu gwneud fel pasteiod unigol, ond wrth bobi gartref gallwch baratoi un pei mawr. Gwneir Pastai Katt gyda chig oen neu'n fwy dilys gyda chig dafad, wedi'i gymysgu neu ei haenu â chyrens a siwgr tywyll. Mae ganddyn nhw lard neu grystyn dŵr poeth sy'n cynnwys siwets ar y top a'r gwaelod, a gellir eu sbeisio ychydig â phupur, eu hogi â chroen lemwn, neu roi nodyn cynnil â theim. Heddiw mae'n cael ei wneud gan amlaf gyda chrwst byr, ond rwy'n cyflwyno'r fersiwn wreiddiol gyda chrwst dŵr poeth (hy pastai wedi'i godi) yma. Yn anarferol ar gyfer pasteiod dŵr poeth roedd y rhain yn cael eu gweini'n boeth yn draddodiadol. Yn hytrach na defnyddio crwst a chodi'r crwst â llaw defnyddiais duniau myffin i wneud fy un i. Mae'r pasteiod hyn wedi'u dogfennu'n dda ac mae'n hysbys bod ganddyn nhw hanes o fwy na 200 mlynedd.

Cynhwysion:

450g o flawd plaen
pinsiad o halen
225g siwed (braster cig eidion neu gig dafad ar gyfer crwst)
150ml o ddŵr
225g briwgig oen
225g cyrens
225g siwgr coch
Halen a phupur du wedi'i falu'n ffres, at flas

Dull:

Dechreuwch gyda’r crwst dŵr poeth: Cyfunwch y siwet a 200ml o ddŵr berwedig mewn padell. Cynheswch nes bod y siwet wedi toddi. Hidlwch y blawd a'r halen mewn powlen. Ffurfiwch ffynnon yn y canol ac arllwyswch y cymysgedd dŵr berwedig a'r siwed wedi'i doddi i mewn. Trowch gyda llwy bren a dod â'i gilydd fel pêl. Rhowch o'r neilltu i oeri nes y gellir ei drin. Pan fydd yn oer, trowch ar wyneb gwaith wedi'i flawdio'n ysgafn ac yna rholiwch allan i tua 3mm o drwch. Torrwch rowndiau allan a'u defnyddio i leinio dyllau tun myffin. Rholiwch y sbarion allan a'u defnyddio i dorri rowndiau i wneud caeadau. Sesnwch y cig oen yna trefnwch y cig oen, cyrens a siwgr brown yn haenau yn y does, gan sesnin pob haen wrth i chi orffen. Dechreuwch a gorffenwch gyda haenen o gig oen neu gig dafad. Gwlychwch ben y crwst yna rhowch y caead ar ei ben a chrimpiwch gyda'ch bysedd neu flaenau fforc. Torrwch dwll stêm yn y canol. Trosglwyddwch i ffwrn wedi'i chynhesu ymlaen llaw i 200C (400F) a phobwch am 20-30 munud, nes bod y does wedi brownio'n dda a'r llenwad yn chwilboeth.

English Translation

Pastai Katt (Katt Pie) was traditionally sold to those attending the November 12 cattle fair at Templeton in Pembrokeshire (a couple of miles south of Narberth). It derives very much from the medieval tradition of mixing dried fruit and meat (think of the original mince pies) before fruit only version caught on during Victorian times. Traditionally they were made as individual pies, though when baking at home you can prepare a single large pie. Pastai Katt are made with lamb or more authentically with mutton, mixed or layered with currants and dark sugar. They have lard or suet-based hot water crust top and bottom, and can be spiced up a bit with pepper, sharpened with some lemon zest, or given a subtler note with thyme. Today it's most commonly made with shortcrust pastry, but I'm presenting the original version with hot water pastry (ie a raised pie) here. Unusually for hot water pastry pies these were traditionally served hot. Rather than using a pastry former and raising the pastry by hand I used muffin tins to make mine. These pies have been well documented and are known to have a more than a 200-year history.

Ingredients:

450g (1 lb) plain flour
pinch of salt
225g (1/2 lb) suet (beef or mutton fat for pastry)
150ml water
225g (½ lb) minced (ground) lamb
225g (½ lb) currants
225g (½ lb) brown sugar
Salt and freshly-ground black pepper, to taste

Method:

Begin with the hot water pastry: Combine the suet and 200ml boiling water in a pan. Heat until the suet has melted.

Sift together the flour and salt in a bowl. Form a well in the centre and pour in the boiling water and melted suet mix. Stir with a wooden spoon and bring together as a ball. Set aside to cool until it can be handled.

When cold, turn onto a lightly-floured work surface then roll out to about 3mm thick. Cut out rounds and use to line the wells of a muffin tin. Roll out the scraps and use to cut out rounds.

Season the lamb then arrange the lamb, currants and brown sugar in layers, seasoning each layer as you finish. Start and finish with a layer of lamb and mutton. Moisten the top of the pastry then put the lid on top and crimp with your fingers or the tines of a fork. Cut a steam hole in the centre.

Transfer to an oven pre-heated to 200C (400F) and bake for 20-30 minutes, until the crust is nicely browned and the filling is piping hot.

Serve warm.