Welsh Pie Dough Recipes

BRITISH MEAT PIES

Steps:

• Brown 1/2 pound sausage in a skillet with 1/4 cup chopped onion and 1 each diced celery stalk and carrot. Add 1/2 cup mashed potatoes, and salt and pepper. Roll out a can of refrigerated biscuit dough and cut into twelve 3-inch rounds. Top each with a spoonful of meat filling and fold in half; pinch to seal and brush with a beaten egg. Make slits in the top and bake at 350 degrees F until golden, about 15 minutes.

WELSH BREAD

Steps:

• Combine the vinegar and the milk. Let stand for at least 15 minutes or until the mixture thickens.
• Add the vinegar mixture, brown sugar, egg, butter, salt, molasses, bread flour, baking soda, caraway seeds and yeast in the order directed by your bread machine's manufacturer.
• Set machine to basic cycle (fruit bread, white bread, etc depending on your bread machine), medium crust setting. Add the raisins when indicated to by your bread machine's manufacturer.
• Alternately this bread can be mixed in the bread machine and then bake in the oven. Set bread machine to dough setting. Remove dough, shape into a loaf, cover and let rise in a warm place, until just under doubled in size. This will take about 1 hour. Bake the bread in a preheated 375 degrees F (190 degrees C) for 30 to 45 minutes. Bread will golden brown and sound hollow when thumped on the bottom.

CORNISH PASTIES

Steps:

• In a large bowl, mix flour, salt and baking powder; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate for 30 minutes., Preheat oven to 375°. In another large bowl, combine beef, onion, potatoes, turnips, salt and pepper. Divide dough into 4 equal portions. On a lightly floured surface, roll 1 portion into a 9-in. circle. Mound 1-1/2 cups filling on half of circle; dot with 1 tablespoon butter. Moisten edges with water; fold dough over filling and press edges with a fork to seal. Place on a parchment-lined rimmed 15x10x1-in. baking pan. Repeat with remaining dough, filling and butter. Cut slits in tops of pasties. Bake 50-60 minutes or until golden brown. (If desired, pour milk into slits halfway through baking time.) Serve with ketchup., Freeze option: Freeze cooled pasties in a freezer container. To use, reheat pasties on a parchment-lined baking sheet in a preheated 375° oven until heated through.

WELSH COLD PORK PIE

Steps:

• FOR THE FILLING: Mix all of the ingredients together, except the crust, and place in a 8 inch deep dish pie plate. Bake covered, in a preheated oven at 375°F for 1/2 hour. Remove from the oven and pour off the accumulated fat. Make the pie crust and use only 1/2 of the recipe, freeze the other half for future use. Cover with the crust and return to the oven for 45 minutes, or until the top crust is golden brown and flaky.
• Allow to cool completely before serving.
• This is great for a first course, a midnight snack, or a luncheon dish.
• FOR THE BASIC EASY CRUST: In a medium size bowl stir the flour and salt together. Cut in the shortenings using a pastry blender. Keep working the flour and shortening until the mixture is rather grainy, like coarse cornmeal. Mix the egg and vinegar together and, using a wooden fork, stir the mixture into the flour. Add enough ice water so that the dough barely holds together. Place on a marble pastry board or a plastic countertop and knead for just a few turns, enough so that the dough holds together and becomes rollable.
• I roll out my dough on a piece of waxed paper. It is easy to handle that way. I sprinkle the table with water and then put a piece of waxed paper on top, this way the paper does not move around as I am rolling. If you have a marble rolling it will be even easier. If you a wooden rolling pin, be sure to dust a teaspoon of flour on it a couple of times when you are rolling out the dough.
• NOTE: This recipe will make enough dough for one 9-inch pie with two crust, top and bottom, or two single pie crusts. Serves 6.

WELSH LAMB PIE

Steps:

• Remove all bones from the lamb and dice the meat, set aside. Put the bones in a saucepan and add the onion, water to cover and season. Bring to a boil and simmer for 1 1/2 hours. Strain the stock and reserve.
• Preheat the oven to 350 degrees F.
• Line a pie dish with half of the pastry. Put in diced lamb, carrots and parsley and season. Cover with the remaining pastry, and seal and flute the edge. Make a small hole in the center of the pastry lid and brush with beaten egg.
• Bake for 2 hours or until the pastry is golden brown. Pour the stock through the hole in the lid, adding enough to fill the pie, and leave to cool before serving.