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Pastai Nos Priodas (Wedding Night Pie)

Pastai Nos Priodas (Wedding Night Pie) is a traditional Welsh (Cymric) recipe for a classic pie of lamb, onion, mustard powder and lamb stock cooked in a hot water pastry shell. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Wedding Night Pie (Pastai Nos Priodas).

prep time

20 minutes

cook time

40 minutes

Total Time:

60 minutes

Serves:

Rating:

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

Original Recipe

Cynhwysion:

360g Pastai Dŵr Poeth wedi ei baratoi
250g cig oen wedi coginio a thorri
1 nionyn mawr wedi torri
pinsiad o bowdwr mwstad
halen a phupur gwyn
4 tbsp stoc cig oen
llefrith
4 llwy de o lysiau

Dull:

Rhowliwch y pastai allan ar wyneb blawdiog, torrwch yn hanner a defnyddiwch un hanner i orchuddio plât cacen ddofn. Cymysgwch y cig oen, nionyn, llysiau y powdwr mwstad a'r haeln a phuput a defnyddiwch hwn i lenwi'r pastai. Defnyddiwch digon o stoc oen i wlychu'r cynhwysion yna rhoddwch gaead am a bastai gan ddefnyddio dŵr i selio'r ddwy hanner yhghyd. Torrwch weddilion y pastai i ffwrdd yna gwnewch dwll st�EA;m yn y casad a defnyddiwch ychydig o lefrith i'w frwsio. Rhowch mewn popty wedi ei gyn-gynhesu i 170°C (325°F/Gas Mark 3) a phobwch am tua 40 munud nes yn euraidd. Gellir weini'r bastei yn oer neu yn boeth.

English Translation

This is a traditional Gower pie that used to be brought as a wedding gift. The traditional form, given here, uses a hot water pastry. But you can substitute shortcrust pastry if you wish.

Ingredients:

360g prepared Hot Water Pastry
240g cooked lamb, diced
1 large onion, finely chopped
pinch of mustard powder
salt and white pepper
4 tbsp lamb stock
milk to glaze
4 tsp chopped mixed herbs

Method:

Roll the pastry out on a floured surface then cut in half and use one half to cover a deep pie plate. Mix the lamb, onion, herbs and mustard powder together then season. Use this to fill the pie and sprinkle enough stock over the top to moisten the ingredients. Place a top on the pie, using a little water to seal them together and crimping with a fork. Trim the excess pastry away and cut a hole in the centre of the lid to allow steam to escape.

Brush the top with a little milk then place in an oven pre-heated to 170°C (325°F/Gas Mark 3) and bake for about 40 minutes, or until the pastry is cooked through and golden. This pie can be served either hot or cold.