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Pastai Penfro (Pembrokeshire Pies)

Pastai Penfro (Pembrokeshire Pies) is a traditional Welsh (Cymric) recipe for a classic hot water crust mini pie of mutton or lamb with sugar and currants in a redcurrant jelly and mustard powder sauce that's are oven baked to cook. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Pembrokeshire Pies (Pastai Penfro).

prep time

20 minutes

cook time

40 minutes

Total Time:

60 minutes

Makes:

Rating:

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

Original Recipe

Cynhwysion:

240g lard
450g blawd
1 llwy de halen
150ml dŵr
500g cig dafad (neu oen) wedi ei falu a'i goginio
120g cwrants
120g siwgwr brown
halen a phupur du
pinsiad o bowdwr mwstad
10 llwy fwrdd jam cwrants cochion
ŵ wedi curo

Dull:

Ychwanegwch y blawd o fowlen a rhwbiwch 60g o'r lard i fewn iddo cyn ychwanegu'r halen. Rhoddwch gweddill y lard a'r dŵr mewn sospan a berwch. Gwnewch dwll yng nghanol y blawd ac ychwanegwch y cymysgfa poeth i hwn cyn cymsysu yn drwyadl gyda llwy bren. Gadewch i'r gymysgfa oeri ychydic cyn ei droi ar wyneb blawdiog a'i dylino'n drwyadl. Rholiwch y pastai allan a'i ddefnyddio i orchuddio gwyneb 8 tun pastai dyfn (cadwch ddigon a bastai i wneud caeadau). Rhannwch y cig, cwrants a siwgwr rhwng y pasteiod gan eu gosod mewn haenau (cychwynnwch a gorffennwch gyda'r cig). Cynheswch y jam gyda'r mwstad a tywally ychydig mwy na llwy fwrdd ar ben bob pastai. Rholiwch y caeadau allan a'u defnyddio i orchuddio'r pasteiod. Seliwch rhain gyda dwr a defnyddiwch fforch i grimpio. Gwnewch dwll stêm ym mhob caead yna brwsiwch gyda'r ŵy cyn rhoi'r cyfan mewn popty wedi ei gyn-gynhesu i 180°C (350°F/Gas Mark 4). Pobwch am tua 40 munud, nes fod y pastai yn euraidd. Gweinwch yn oer.

English Translation

Ingredients:

240g lard
450g flour
1 tsp salt
150ml water
500g mutton (or lamb), minced and cooked
120g currants
120g brown sugar
salt and black pepper
pinch of mustard powder
10 tbsp redcurrant jelly
beaten egg (to glaze)

Method:

Add the flour to a bowl and rub 60g of the lard into this. Add the remaining lard and the water to a saucepan and bring to a boil. Make a well in the flour mix and pour the hot lard mix into this. Stir with a wooden spoon to combine, then allow to cool before tipping onto a lightly-floured surface. Knead the dough until elastic then roll out. Use the pastry to line 8 deep pasty tins (reserve enough pastry for lids).

Divide the meat, currants and sugar between the pasties, placing them in layers (start and end with meat). Then heat the jelly and the mustard powder in a pan and pour just over 1 tbsp of this over each pasty. Roll out the lids and use them to cover the pasties, sealing with a little water and crimping down with the tines of a fork. Make a hole in each lid and brush with the beaten egg then place in an oven pre-heated to 180°C (350°F/Gas Mark 4) and bake for about 40 minutes, or until the pastry is golden. Serve cold.