WELSH DRAGON PIE
Make and share this Welsh Dragon Pie recipe from Food.com.
Provided by sheepdoc
Categories Welsh
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a saucepan melt the butter and sweat the leeks without browning for five minutes on a medium heat until soft and buttery. Add the cumin and cayenne pepper and cook for a further five minutes. Put onto a tray to cool.
- In a bowl add the ground pork, leeks and season. Mix well and then divide into four balls. Cover with plastic wrap and put into the fridge until needed.
- To make the pastry, mix the flour and salt in a bowl and make a well in the centre. Bring the water and lard to the boil in a saucepan then stir it into the flour with a wooden spoon to form a smooth dough. Divide into four portions and leave the pastry for 10 minutes to cool.
- Lightly grease each individual pie pan. Place it on a baking tray.
- Take two thirds of each quarter of pastry and on a lightly floured table, roll it to fit the pie pan and overlap the edge. Carefully press into the corners and allow it to just hang over the edge. Roll the remaining pastry into an circle for the lid. Repeat this process with the remaining portions of dough.
- Fill each pie with the pork filling. Brush the pie edges with egg wash and place the lid on top. Pinch the lid edge and the top of the pastry edges together with your thumb to crimp the pie and create a seal. Trim the edge with a knife so no pastry is hanging over the edge.
- Pre-heat an oven to 350°F Brush the top of each pie all over with beaten egg yolk, make a hole in the middle of the pastry lid and cook for one hour.
- Remove from the oven and leave to cool. Once the pie is cold, refrigerate for two to three hours.
- Follow the instructions for the gelatin and add to the stock to make a firm jelly and refrigerate. Once the pie is cold, check around the pastry for any holes and fill them with softened butter so that the jelly doesn't escape. Take the jelly/stock from the fridge, remove the layer of fat from the surface and gently reheat to melt the jelly. Pour the stock into the round hole in the top of the pastry until the pie is filled. Cool in the fridge until the jelly is set.
SPICED LAMB PIE
This stunning filo pastry pie is a twist on a lamb tagine. A hearty main meal that wouldn't look out of place on any dinner-party table
Provided by Cassie Best
Categories Dinner, Main course
Time 4h50m
Number Of Ingredients 19
Steps:
- Heat the oil in a large flameproof casserole dish. Toss the lamb in the flour with some seasoning, then brown it in the dish. Do this in batches so you don't overcrowd the dish (which will cause the meat to steam instead of fry). Take your time to build up a deep brown colour, which will add lots of meaty flavour to the stew. Set the meat aside on a plate as you go.
- Add the remaining oil to the dish along with the onion and garlic. Cook for 5 mins until softened, then stir in the spices, tomatoes, lemon zest and juice, honey and molasses. Fill the tomato can halfway with water, swill around and add this too. Season well, bring to a simmer and cover with a lid. Reduce the heat and cook for 2 hrs 30 mins-3 hrs or until the meat is tender. Leave to cool.
- Heat oven to 180C/160C fan/gas 4. Transfer the meat to a pie dish that's about 25cm wide, or leave it in the casserole if it's wide enough to fit the topping. Unwrap the filo and brush a sheet with butter, scrunch up and place on top of the pie. Continue with the remaining sheets until the tagine is covered. Drizzle any remaining butter over the top and scatter over the almonds, then bake for 45 mins or until the pastry is crisp and golden. Scatter over the pomegranate seeds just before serving.
Nutrition Facts : Calories 595 calories, Fat 30 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 11 grams sugar, Fiber 4 grams fiber, Protein 34 grams protein, Sodium 0.8 milligram of sodium
WELSH LEEK PIE
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
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
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- Heat the rapeseed oil in a large frying pan and fry the lamb pieces for 3-4 minutes, in small batches, until golden-brown all over. Transfer the seared lamb meat to a large, heavy-based pan or flame-proof casserole and set aside.
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- Make a well in the centre of the flour, lard and butter mixture and add the egg. Stir with a wooden spoon until the mixture comes together to form a dough, then shape into a ball.
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