Welsh Vegetable Pie Food

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.

TOMATO WELSH RAREBIT

Steps:

• Melt the butter in a saucepan over low heat, then whisk in the flour to form a thick paste. Slowly whisk in the milk until the mixture resembles a thick sauce. Stir in the tomato soup, Cheddar cheese, mustard, Worcestershire sauce, and paprika until heated through, about 10 minutes. Add more milk if the soup becomes too thick.

TRADITIONAL WELSH RAREBIT

Steps:

• Melt butter in a saucepan oven low heat. Add flour and whisk for 2 to 3 minutes, being careful not to brown the flour. Whisk in Worcestershire sauce, mustard, salt, and pepper until very smooth. Whisk in beer. Pour in heavy cream and whisk until smooth. Add Cheddar cheese gradually, stirring constantly, until melted and smooth, about 5 minutes.
• Remove cheese sauce from the heat and let cool, about 5 minutes. Whisk in egg yolks.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Toast bread slices on 1 side. Arrange on a baking sheet with the untoasted side facing up. Spoon cheese sauce over the untoasted side.
• Place under the preheated broil until bubbling and golden, 2 to 3 minutes.

WELSH RAREBIT II

Steps:

• In a saucepan over low heat, stir the cheese and milk 10 minutes, or until smooth. Stir in the mustard, soy sauce and white pepper.
• In a small bowl, mix the egg and 3/4 cup of the hot mixture.
• Combine the egg mixture with the remaining hot mixture. Continue cooking over low heat, stirring constantly, for approximately 10 minutes, until the mixture thickens and boils.

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!