Welsh Bidding Pie Pastai Neithior Recipes

WELSH VEGETABLE PIE

Steps:

• Turn oven on to 180 degrees.
• Peel and chop into boiling-sized chunks parsnips, turnips and swedes.
• Place combined vegetables into large saucepan, cover with water and boil until tender- around 20- 25 minutes.
• Drain vegetables and mash with salt, pepper and butter until they are of desired consistency.
• If smoother result required, add milk to taste and mash again, otherwise proceed with next step.
• Place mashed vegies into a round, shallow dish for baking Top with thinly sliced mushrooms Sprinkle shredded/ grated tasty cheddar cheese over dish.
• Sprinkle sliced parmesan over cheddar.
• Bake at 180 degrees until cheese is melted and browned.
• Enjoy!

PASTAI PERSLI (PARSLEY PIE) WELSH

Steps:

• Cold boiled bacon may be used instead of steaky bacon.
• Line a flan ring or pie dish with the prepared pastry and bake it blind in a hot oven.
• Gas Mark 6 (400F) for 15 minutes.
• Blend the flour with a little milk.
• Break the eggs into a basin and beat well, add the blended flour and remaining milk, seasoning and parsley.
• Put the bacon (lightly fried if you are using steaky) into the pastry case and pour over the egg mixture.
• Bake at Gas Mark 3 (325F) for 30-35 minutes.

WELSH SHEPARD'S PIE

Steps:

• Rewarm your mashed potatoes, set aside and keep warm.
• Melt half the butter in the olive oil in a large saute pan over medium heat add bacon and saute until just beginning to crisp and brown.
• Remove bacon from pan with a slotted spoon and set aside , keep warm.
• Add leek to pan with sugar and salt and pepper.
• Preheat boiler while leeks gently saute until soft and caramelized. Careful not to burn.
• Return bacon to pan and mix evenly.
• Pour mixture into pie 9" plate and spread evenly.
• Melt remaining butter and add to potatoes, season with salt and pepper and mix well.
• Spoon potatoes evenly over leeks and bacon and smooth top.
• Sprinkle with paprika.
• Place pie under broiler until top is nicely brown. Rotate if necessary to brown evenly.
• Serve in a wedge with pie server with a side of pickled beets or ligonberry sauce on the plate.

WELSH BIDDING PIE (PASTAI NEITHIOR)

Steps:

• FOR THE MEAT STOCK: Place a trivet or a rack in the bottom of a large stockpot to prevent the ingredients from sticking. Fit all of the meat , bones into the pot, add cold water to cover by about 2 inches. Bring slowly to a boil, skimming off the scum that rises. Keep skimming, occasionally adding a glass of cold water, until no more scum rises. Do not stir, lest you cloud the stock.
• Add the bouquet garni, leeks, celery, garlic, onions and carrots, and skim once more as the liquid returns to a boil. Reduce the heat to very low, cover the pot with the lid ajar, and simmer for five hours (6 hours for beef).
• If the meat is to be eaten, remove the meat after 1 1/2 hours.
• Ladle the stock into a colander lined with dampened muslin or cheesecloth and placed over a large bowl. Let the strained stock cool completely, then remove the last traces of fat from the surface. If the stock has been refrigerated to cool, lift off the solidified fat.
• You can use a combination of meats, 2 lb. meaty beef shank, 2 lb. meaty veal shank and 2 lb. chicken backs, necks, feet and wing tips.
• You can use this method for beef (using oxtail, beef shank or beef chuck), veal, and chicken.
• For chicken use 5 lbs of chicken carcasses, necks, feet, wings, gizzards and hearts, simmer for two hours.
• FOR THE PIE SHELL: Sift the flour and salt into a large bowl. In a small pan, melt the lard slowly in the water, bring to a boil and immediately pour the lard mixture into the flour. Work the lard into the flour and knead well to form a soft dough. Turn out the dough onto a floured board and roll it out until it is fairly thin. Grease a 7-inch pie dish and line it with 2/3 of the dough.
• Fill the pie shell with the mutton and onion, add the herbs and enough stock to thoroughly moisten the ingredients. Cover with the rest of the dough, pressing the edges of both layers together to seal them. Cut a slit in the center and bake in a preheated 375°F oven for about one hour, or until the pastry is golden.
• Welsh Fare S. Minwell Tibbott.