Welsh Leek & Bacon Pasty (Pastai Cennin)
- Ready In:
- 1hr 10mins
- Ingredients:
- 9
- Yields:
-
1 large pasty
- Serves:
- 4
ingredients
- 1 lb shortcrust pastry dough (about 2 cups)
- 3 medium leeks, washed, trimmed and shredded
- 2 ounces butter (1/4 cup)
- 1 dash salt & pepper
- 6 ounces chopped cooked bacon (3/4 cup)
- 1 medium egg, whisked
- 1 tablespoon chopped fresh parsley
- 1 teaspoon chopped sage
-
Glaze
- 1 egg (whisked with a dash milk for sealing)
directions
- 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.
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RECIPE SUBMITTED BY
bakedapple42
Brookfield, Connecticut
I love to bake and cook new recipes. I also like to create my own recipes from scratch. Having a large family means I'm always looking for easy,inexpensive,and healthy meals to serve.