Welsh Leek Bacon Pasty Pastai Cennin Recipes

PASTA WITH BACON AND LEEKS

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup of the cooking water; drain the pasta.
• Meanwhile, cook the bacon in a large skillet over medium heat, stirring occasionally, until crisp, about 8 minutes. Remove with a slotted spoon and drain on paper towels; pour off all but 1 tablespoon of the drippings from the skillet.
• Add the leeks to the drippings in the skillet. Season with 1/2 teaspoon each salt and pepper and cook, stirring occasionally, until soft, about 3 minutes. Add the heavy cream and cook until it begins to thicken, about 2 minutes.
• Add the pasta to the skillet along with the parmesan, half of the bacon and 1/2 teaspoon pepper; toss to coat, adding enough of the reserved pasta cooking water to loosen. To serve, top with the remaining bacon, more parmesan and parsley.

CHEESY LEEK & BACON PASTA

Steps:

• Heat the oil in a large non-stick frying pan. Add the leeks and 2 tbsp water, and cook for about 10 mins until very soft. Add the bacon, turn up the heat and fry until cooked.
• Meanwhile, cook the pasta following pack instructions. Drain and reserve a mug of the cooking water.
• Spoon cheese into the leek and bacon mix, adding some of the reserved cooking water. Season and stir gently over a low heat until melted. Toss through the cooked pasta, adding a little more cooking water, if needed, to help the sauce coat the pasta.

CREAMY PAPPARDELLE WITH LEEKS AND BACON

Steps:

• Heat oil and butter in a large heavy pot over medium heat. Add bacon and cook, stirring often, until fat is rendered and bacon is crisp, 5-8 minutes. Add leeks and season with salt. Increase heat to medium-high and cook, stirring often, until leeks begin to brown, 5-8 minutes. Add cream, thyme, and 1/2 cup water. Bring to a boil, reduce heat, and simmer, stirring occasionally, until sauce is thickened and coats the back of a spoon, 5-8 minutes.
• Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 2 cups pasta cooking liquid.
• Add pasta, Parmesan, and 1 cup pasta cooking liquid to sauce and stir to coat. Increase heat to medium and continue stirring, adding more cooking liquid as needed, until sauce coats pasta.

LEEK PASTY (PASTAI CENNIN)

Steps:

• Line the bottom of a pie dish with half of the pastry.
• Cover the piecrust with the finely chopped leeks and sprinkle with the sage. Season with salt and pepper.
• Lay the strips of bacon across the leeks and add the beaten egg.
• Cover with the rest of the pastry and cut a few slits in the top.
• Bake in a preheated 400 F oven for 30-40 minutes.
• Serve hot.

WELSH LEEK & BACON PASTY (PASTAI CENNIN)

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.