Pastei Aeron Coch gyda Chrwst Ceirch (Red Berry Pie with Oat Crust)
Pastei Aeron Coch gyda Chrwst Ceirch (Red Berry Pie with Oat Crust) is a traditional Cymric (Welsh) recipe for a classic patty of grated potato with leeks, cheese and laverbread that's become component of the modern traditional Welsh breakfast. The full recipe is presented here and I hope you enjoy this classic British version of: Red Berry Pie with Oat Crust (Pastei Aeron Coch gyda Chrwst Ceirch).
Dyma un o ryseitiau fy nain o'r 'hen ddyddiau drwg'. Hyd yn oed os yw'r hafau'n wlyb, bydd ceirch bob amser yn tyfu yn hinsawdd Cymru. Roeddem bob amser yn plannu cae o geirch fel porthiant gaeaf i'r gwartheg a 'rhag ofn' i ni. Pryd bynnag y byddai'r ceirch yn cael eu melino ar gyfer y gwartheg, byddai fy nain yn mynd trwy ridyll rhwyllog mân i gael blawd ceirch. Dyma un o’i ryseitiau ar gyfer pastai o aeron coch â phen ceirch (cyrens duon fel arfer, llus neu fwyar duon ac weithiau cyrens coch).
Cynhwysion:
400g llus, wedi eu pigo'n dda (neu ddigon i lenwi'r gacen)
200g siwgwr gwyn
Ar gyfer y pastai:
60g o flawd plaen
120g o geirch wedi eu prosesu i flawd mewn prosesydd bwyd
90g o fenyn
halen, at flas
dwr oer, i glymu'r pastai
wy wedi curo, i sgleinio'r crwst
llond law o girch i deany (dewisol)
Dull:
Gosodwch y llus yn eich desgil popi a gwasgarwch y siwgwr dorstynt.
Nawr paratowch y gorchuddiad. Cyfunwch y blawd gwenith, blawd ceirch a phinsied o halen mewn powlen. Ychwanegwch y menyn wedi'i ddeisio a'i rwbio i'r gymysgedd blawd gyda blaenau eich bysedd. Nawr gweithiwch ddigon o ddŵr oer i ddod â'r cynhwysion at ei gilydd fel toes. Siapiwch y toes yn bêl, gorchuddiwch â clingfilm a'i oeri yn yr oergell am o leiaf awr (mae hyn yn gwneud y toes yn llawer haws i'w drin).
Trowch y toes allan ar arwyneb gwaith wedi'i flawdio a'i rolio allan nes ei fod yn ddigon mawr i orchuddio'r ddesgl pobi. Crychwch yr ymylon ar y ddysgl pobi a thorrwch yr hyn sy'n weddill. Brwsiwch y top gydag wy wedi'i guro i'w lasio yna torrwch dyllau stêm yn y top.
Taenellwch y ceirch dros y pen (os ydych chi'n ei ddefnyddio) yna trosglwyddwch i ffwrn wedi'i chynhesu ymlaen llaw i 170ºC (340ºF) a phobwch am 25 munud, neu nes bod y llenwad yn chwilboeth a'r gramen yn frown euraidd.
Gweinwch yn boeth gyda hufen iâ, hufen neu chwstad.
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English Translation
This is one of my grandmother's recipes from the 'bad old days'. Even if the summers are wet, oats will always grown in the Welsh climate. We always planted a field of oats as winter fodder for the cows and a 'just in case' for us. Whenever the oats were milled for the cattle, my grandmother would pass some through a fine-meshed sieve to get oat flour. This is one of her recipes for an oat-topped pie of red berries (typically blackcurrants, bilberries or blackberries and sometimes red currants).
Ingredients:
400g bilberries, picked over (or enough to fill the cake)
200g granulated sugar
For the Pastry:
60g plain flour
120g rolled oats, processed to a flour in a blender or food processor
90g (3 oz) butter
salt, to taste
cold water, to bind
beaten egg, to glaze
handful of oats, for sprinkling (optional)
Method:
Set the bilberries in your pie dish and scatter over the sugar.
Now prepare the topping. Combine the wheat flour, oat flour and a pinch of salt in a bowl. Add the diced butter and rub into the flour mix with your fingertips. Now work in just enough cold water to bring the ingredients together as a dough. Shape the dough into a ball, cover with clingfilm and chill in the refrigerator for at least an hour (this makes the pastry much easier to handle).
Turn the dough out onto a floured work surface and roll out until large enough to cover the top of the baking dish. Crimp the edges onto the baking dish and trim off the excess. Brush the top with beaten egg to glaze then cut steam holes in the top.
Sprinkle the oats over the top (if using) then transfer to an oven pre-heated to 170ºC (340ºF) and bake for 25 minutes, or until the filling is piping hot and the crust is golden brown.
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