sounds similar to something my nan and ma would have made as a child living in the Welsh valleys,, shipple thou??? never heard of it,, "jibon" was and still is used as the word for spring onion/green onion or scallion. The only other world used sometimes was sibolsyn, Mind you,, there are differences in words used from South to North.
This is very good. I especially enjoy the crust. I made this into individual pies.
Just took this out of the oven, oh its good! nice and easy to make too. Loved the flavors
Such a great recipe! I've made it a few times with different fillings and each time everyone loved it!
I really enjoyed this. I had no idea what a chipple and it intrigued me. It was such a simple dish, but was really flavorful. I enjoyed and I plan on making it again. My dd, really enjoyed it and ate several pieces.
This was very good.
Well I’d never heard the word “chipple”: that’s what drew my attention to the recipe. But, instead of the chipple, I ended making this with two leeks, chopped into ½ inch pieces. It was a substitution I was perfectly comfortable with in that it retained the Welsh-ness of the recipe! I also sneaked in a few cloves of chopped garlic. I can never resist doing that. This recipe has a neat way of cooking the crust which worked really well, and which I’ll use again with other recipes. A quick to make and scrumptious recipe, one I’ll certainly make again. Thank you for sharing it, PanNan.
Yummy, this was great. I swerved with some tomatoe soup too and it was a very filling lunch. Zaar World Tour 05