Leek Pasty Pastai Cennin Recipes

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WELSH LEEK & BACON PASTY (PASTAI CENNIN)



Welsh Leek & Bacon Pasty (Pastai Cennin) image

This recipe is from the VisitWales.com website. Some of the directions were unclear so I filled in where I could. Posted for the VCC - British Isles and Ireland event.

Provided by bakedapple42

Categories     Savory Pies

Time 1h10m

Yield 1 large pasty, 4 serving(s)

Number Of Ingredients 9

1 lb shortcrust pastry dough (about 2 cups)
3 medium leeks, washed, trimmed and shredded
2 ounces butter (1/4 cup)
1 dash salt & pepper
6 ounces chopped cooked bacon (3/4 cup)
1 medium egg, whisked
1 tablespoon chopped fresh parsley
1 teaspoon chopped sage
1 egg (whisked with a dash milk for sealing)

Steps:

  • Pre-heat oven to 180°C (350 F).
  • Turn short crust pastry dough onto a lightly-floured work surface and cut in half. Roll the two halves out until they are the same size as dinner plates.
  • Lay one round of dough on a lightly-greased baking sheet then scatter the leeks over the top (leave the edges of the pasty clear, however).
  • Lay the bacon on top of the leeks then season with salt and black pepper before dotting the butter on top.
  • Spread parsley, sage and egg over bacon and leek, leaving edges of pasty clear.
  • Lightly brush around edge with egg/milk glaze.
  • Lay the second piece of pastry on top then crimp down the edges with the tines of a fork to seal.
  • Brush glaze over top crust.
  • Prick the top of the pasty with the fork to make steam holes.
  • Transfer to an oven and bake for about 40 minutes, until the pastry is golden and the contents are cooked.

Nutrition Facts : Calories 1005.5, Fat 71.1, SaturatedFat 23.7, Cholesterol 176.7, Sodium 1725.5, Carbohydrate 64.3, Fiber 3.2, Sugar 3, Protein 27.1

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