Welsh Cold Pork Pie Recipes

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PETER'S HOMEMADE WELSH PIE



Peter's Homemade Welsh Pie image

Family and friends love this recipe. The ingredients can be altered depending upon your individual taste buds, lovers of cheese may want a bit more...others may prefer more smoked bacon. When I have made this recipe, it is most commonly as individual pies, 4" and 6" pie cases, or one large deep pan dish. To make this dish a bit...

Provided by peter nichols

Categories     Savory Pies

Time 1h35m

Number Of Ingredients 11

225 g plain flour
100 g butter, unsalted
pinch salt
2-3 Tbsp water
3 lb potatoes, mashed roughly
6 white onions
3 lb smoked bacon, thick slices
1 1/2 lb cheese, shredded (strong)
8 sausage (spicy)
2 leeks
1 egg, beaten

Steps:

  • 1. To make the pastry...sift the flour into a large bowl, add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs
  • 2. Stir in the salt, then add 2-3 tbsp. water and mix to a firm dough. Knead the dough briefly and gently on a floured surface. wrap in cling film and chill while preparing the filling
  • 3. Pie filling.... Fry the smoked bacon and spicy sausage in virgin olive oil, until golden brown. Leave to cool. Then add to the roughly mashed potato
  • 4. Grate cheese and put to one side
  • 5. Peel and slice 1 leek and 4 onions into bite size pieces, peel potatoes, slice into quarters. Boil together with a pinch of salt, until soft. Drain once cooked, add 1lb of cheese, leave to cool then mash roughly
  • 6. Wash and cut up remaining leek and onions, set aside.
  • 7. Roll out pastry to fit your selected pie dish(es). Then add the cooled potato mix, before adding the pastry to the pie top, add raw onions, remaining leek and rest of cheese. place pastry topping to pie mix, cut two small slits in pastry top
  • 8. Egg wash to pastry top
  • 9. cook 180C, 350F. Cook for 35-40 minutes, or until golden brown. Use 4" or 6" pie cases or 1 large pie dish

CREAMY PORK POTPIE



Creamy Pork Potpie image

This hearty entree is made for cold weather, so huddle up with the family and enjoy! You might even have enough leftover for lunch the next day. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 11

1/4 cup butter, cubed
1/2 cup all-purpose flour
1 can (14-1/2 ounces) chicken broth
3/4 cup whole milk
2-1/2 cups cubed cooked pork
2-1/2 cups frozen broccoli-cauliflower blend
1-1/2 cups shredded cheddar cheese
1/2 teaspoon seasoned salt
Dash pepper
1 sheet frozen puff pastry, thawed
1 large egg, lightly beaten

Steps:

  • In a large saucepan, melt butter. Stir in flour until smooth; gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the pork, vegetables, cheese, seasoned salt and pepper; heat through., Transfer to a greased 11x7-in. baking dish. On a lightly floured surface, roll pastry into an 11x7-in. rectangle. Place over pork mixture. Brush with egg. , Bake, uncovered, at 425° for 18-22 minutes or until golden brown. Let stand for 5 minutes before cutting.

Nutrition Facts : Calories 570 calories, Fat 34g fat (16g saturated fat), Cholesterol 143mg cholesterol, Sodium 851mg sodium, Carbohydrate 35g carbohydrate (2g sugars, Fiber 4g fiber), Protein 30g protein.

WELSH COLD PORK PIE



Welsh Cold Pork Pie image

In Wales a cold pork pie always seems to be sitting about and waiting for you. The local bakeries in Wales all sell them. This does not have a bottom crust. First you bake the ingredients drain the fat and then put on the crust and bake till done. Use 1/2 the recipe of the basic easy crust. Freeze the other half or make another pies.

Provided by Olha7397

Categories     Savory Pies

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 14

1 1/2 lbs coarsely ground lean pork (Best to grind your own)
1 yellow onion, peeled and chopped
2 eggs, beaten
1/4 teaspoon cayenne pepper
1/4 teaspoon ground sage
2 tablespoons Worcestershire sauce
salt & freshly ground black pepper
3 cups all-purpose flour
1 teaspoon salt
1/2 cup butter or 1/2 cup margarine
1/2 cup shortening
1 egg
1 tablespoon distilled white vinegar
3 -4 tablespoons ice water

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.

Nutrition Facts : Calories 725.2, Fat 42, SaturatedFat 17.1, Cholesterol 213.3, Sodium 648.1, Carbohydrate 50.9, Fiber 2, Sugar 1.7, Protein 34.2

WELSH DRAGON PIE



Welsh Dragon Pie image

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

1 lb ground pork
1 lb leek, washed and sliced
1/4 cup butter
2 teaspoons cumin
1 teaspoon cayenne pepper
salt and pepper
3 1/2 cups flour
3/4 cup lard or 3/4 cup butter
1 cup water
1 pinch salt
2 1/4 cups chicken stock
gelatin

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.

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