Welsh Leek Bacon Pasty Pastai Cennin Recipes

WELSH LEEK & BACON PASTY (PASTAI CENNIN)

Steps:

• 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.

CHEESE AND BACON PASTIES (MAKES ABOUT 8)

Steps:

• for dough.
• Place flour into mixing bowl.
• Add 1 egg and mix it inches.
• Melt butter in microwave and add to mixture.
• Add water gradually until dough is produced.
• Place in the fridge
• For the filling.
• Pre-heat oven to 180°c (350°f).
• Heat oil in pan.
• Cut bacon into small pieces and fry until cooked.
• Beat eggs in a mixing bowl.
• Add bacon and grated cheese.
• Cut dough into 8 equal pieces.
• Roll the dough into pasty sized rounds.
• Place a dessert spoon of filling into each pasty
• With a pastry brush, go round the edge of the round with milk.
• Fold over, sealing the edges by pressing down round the edges with a fork.
• Prick the top of each pasty with a fork.
• Glaze the top of each pasty with milk.
• Use a spatula to place the pasties on a greased baking tin.
• Bake for 30 mins, or until golden.

PASTA WITH BACON AND LEEKS

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup of the cooking water; drain the pasta.
• Meanwhile, cook the bacon in a large skillet over medium heat, stirring occasionally, until crisp, about 8 minutes. Remove with a slotted spoon and drain on paper towels; pour off all but 1 tablespoon of the drippings from the skillet.
• Add the leeks to the drippings in the skillet. Season with 1/2 teaspoon each salt and pepper and cook, stirring occasionally, until soft, about 3 minutes. Add the heavy cream and cook until it begins to thicken, about 2 minutes.
• Add the pasta to the skillet along with the parmesan, half of the bacon and 1/2 teaspoon pepper; toss to coat, adding enough of the reserved pasta cooking water to loosen. To serve, top with the remaining bacon, more parmesan and parsley.