Pastai Llygaid y Graig, Bacwn a Chenin (Limpet, Bacon and Leek Pie)
Pastai Llygaid y Graig, Bacwn a Chenin (Limpet, Bacon and Leek Pie) is a traditional Cymric (Welsh) recipe for a classic frugal autumnal pie of limpet meats baked in a double crust pie with diced bacon and leeks. The full recipe is presented here and I hope you enjoy this classic British version of: Limpet, Bacon and Leek Pie (Pastai Llygaid y Graig, Bacwn a Chenin).
Nid y pysgod cregyn mwyaf cyffrous yw llygaid y graig ac roedd hwn yn bryd hydrefol, gyda'r llygaid y graig yn gweithredu fel ffynhonnell protein rhad wedi'i chwilota a baratoid cyn i gig yr hydref gyrraedd. Y cig moch fyddai'r olaf o'r tymor blaenorol a oedd angen ei orffen. Felly pryd o fwyd gynnil oedd hwn.
Cynhwysion:
500g llygaid y graig
100g darnau bach o gig gwyn mochyn (neu lardons Ffrengig)
blaen cenhinen wedi’i thorri’n ddarnau bach (heb gynnwys y dail)
300g pastai byrgrwst
halen a pupur du at flas
Dull:
Cynheswch eich popty i 190°C.
Bwrwch y llygaid y graig yn eu cregyn am ryw hanner awr i’w breuhau.
Yna tynnwch eu cnawd allan o’r cregyn, eu golchi’n lân a’u chwarteru.
Tynnwch ychydig dros hanner y pastai byrgrwst cyn ei rholio allan nes yn ddigon mawr i orthuddio gawaelond ac ochrau plât dwfn. Leiniwch y plât gyda'r crwst cyn ei orchuddio â’r llygaid gyda’r darnau cig gwyn a’r cennin (mewn darnau 2cm) ar eu hwyneb.
Blaswch cyfan â phupur a halen a’u gorchuddio â haen arall o grwst. Gwasgwch yr ymylon ynghyd gyda dannedd forc.
Craswch y darten yn eich popty poeth am ugain munud yn gyntaf, cyn gostwng y tymheredd i 150°C a’i chadw am hanner awr arall.
Bwyteid y darten hon yn gynnes i ginio neu swper fel rheol.
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English Translation
Limpets are not the most exciting shellfish and this was an autumnal dish, with the limpets acting as a cheap foraged protein source before the arrival of autumn meat. The bacon would have been the last of the previous season's that needed to be used up. So this was a frugal meal.
Ingredients:
500g limpets
100g fatty bacon (diced) [or bacon lardons]
1 large leek (white part only)
300g prepared shortcrust pastry
salt and freshly-ground black pepper, to taste
Method:
Pre-heat your oven to 190°C.
Boil the limpets for about half an hour, drain them and take them out of their shells.
Wash them well and cut into quarters.
Take just over half the pastry and roll out until large enough to line a deep pie dish. Line the pie dish with the pastry, trimming off any excess then cover with the limpets, scattering the diced bacon and the leek, cut into one 2cm pieces, over them.
Season to taste with salt and freshly-ground black pepper and cover with a second layer of pastry. Seal the edges of the pastry with the tines of a fork.
Transfer to your pre-heated oven and bake for 20 minutes, then reduce the oven temperature to 150°C and continue baking for a further 30 minutes.
This pie was served warm, generally for dinner or supper.
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