Welsh Lamb Pie Recipes

WELSH LEEK PIE

Welsh Leek Pie image

From Celtic Cookery by Iris Price Jones. Leeks are a national emblem of Wales, and are plentiful in their season. You'll want enough pastry to line the dish as well as make a lid for it!

Provided by Mme M

Categories Savory Pies

Time 50m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

8 ounces prepared leeks
2 ounces butter
1/2 pint single cream
2 eggs
4 ounces boiled ham
1 pastry for single-crust pie

Steps:

Prepare the leeks by cutting off the roots, the coarse green leaves and the damaged outer layer. Run under the tap to get rid of the dirt and grit. Slice them into a colander and rinse again. Cook them gently in the butter till soft.
Line a shallow pie dish with a layer of pastry, and turn the leeks and the ham (chopped small) on to it.
Mix cream and eggs well together. Season with salt and plenty of pepper and strain into pie dish. Cover with a pasrty lid, and brush with milk.
Bake for about 30 minutes in a 350F oven.
This pie tastes better warm than hot. If you prefer a flan, just cook without the pastry lid.

Nutrition Facts : Calories 370.4, Fat 28.2, SaturatedFat 13, Cholesterol 117.6, Sodium 532.1, Carbohydrate 21.4, Fiber 1.2, Sugar 1.7, Protein 8.9

ROAST LEG OF WELSH LAMB

Roast Leg of Welsh Lamb image

The ultimate family favourite using the very best: Welsh Lamb. Easy to follow recipe and succulent flavours ensure the best results for your sit down feast.

Provided by 1laurawatts

Time 4h

Yield Serves 6

Number Of Ingredients 7

Ingredients

Welsh Lamb leg joint, allow 175-350g (6-12oz) per person
450g (1lb) lamb or beef sausages, slit skins and remove meat
90ml (6tbsp) gin
45ml (3tbsp) cranberry sauce
4 small red onions
5ml (1tsp) butter
2 sprigs fresh rosemary

Steps:

Weigh joint and calculate cooking time. Line a roasting pan with 2 sheets of foil & place the lamb leg onto the foil. Mix together the gin & cranberry jelly and spoon this over the lamb. Scrunch the foil around the joint, but leave the top exposed.
Baste occasionally during cooking.
Cut the onions in half horizontally (stalk at top) and using a spoon scoop out some of the layers leaving 2-3 in the shell.
Roughly chop the removed onion. In a pan heat butter and lightly fry onion.
Remove from heat and allow to cool slightly. Add the rosemary and sausage meat and combine together.
Take a handful of mixture and stuff into onion shells. Prop up around the joint, drizzle with a little olive oil and cook for 40-50 minutes until onion soft and fully golden. Rest the joint for about 15 minutes.
Serve with roasted potatoes, baked onions, seasonal vegetables and cranberry gin meat juices.

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