Best Peters Homemade Welsh Pie Recipes

WELSH LEEK PIE

Steps:

• Clean leeks well and chop in 1-inch pieces.
• Boil chicken broth and lemon juice, rind and butter.
• Add leeks and cook uncovered 12 to 15 minutes.
• Beat together cheese, cream and eggs until creamy and well blended.
• Add 1/2 cup cooking broth while stirring.
• Add to cooked leeks and simmer until thickened (light cream sauce).
• Add salt and pepper to taste.
• Grease pie plate. Dust with bread crumbs. Line with pie crust.
• Flute edges. Pour in leek mixture. Bake at 375° for 40 minutes until golden and custard is set.

WELSH LEEK PIE

Steps:

• Prepare the leeks by cutting off the roots, the coarse green leaves and the damaged outer layer. Run under the tap to get rid of the dirt and grit. Slice them into a colander and rinse again. Cook them gently in the butter till soft.
• Line a shallow pie dish with a layer of pastry, and turn the leeks and the ham (chopped small) on to it.
• Mix cream and eggs well together. Season with salt and plenty of pepper and strain into pie dish. Cover with a pasrty lid, and brush with milk.
• Bake for about 30 minutes in a 350F oven.
• This pie tastes better warm than hot. If you prefer a flan, just cook without the pastry lid.

WELSH CHEESE, POTATO AND ONION PIE

Steps:

• 1. Preheat oven to 350°F (170°C). Butter or grease a medium-size baking dish; set aside.
• 2. Rinse potatoes and scrub away debris. Peel if you wish. Slice potatoes very thinly, and place potato slices in a colander, and rinse in cool running water. Drain well and set aside.
• 3. Peel and thinly slice the onions; set aside.
• 4. Coarsely grate the cheese; set aside.
• 5. Place a layer of onions in baking dish, then add a layer of potatoes. Season potato layer with salt, pepper, and dill (adding more or less as desired). Top with a layer of cheese. Drizzle the water down each side of the dish so you don't disturb the layers.
• 6. Cover with lid (or you can use foil, but you'll want to butter it to prevent sticking). Place baking dish in oven, and bake for 60 minutes. Remove the lid and bake uncovered for an additional 30 to 45 minutes or until the cheese forms a crust on top and is lightly browned. Serve immediately while still hot, garnished with chopped fresh chives.

WELSH COLD PORK PIE

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.

WELSH SHEPARD'S PIE

Steps:

• Rewarm your mashed potatoes, set aside and keep warm.
• Melt half the butter in the olive oil in a large saute pan over medium heat add bacon and saute until just beginning to crisp and brown.
• Remove bacon from pan with a slotted spoon and set aside , keep warm.
• Add leek to pan with sugar and salt and pepper.
• Preheat boiler while leeks gently saute until soft and caramelized. Careful not to burn.
• Return bacon to pan and mix evenly.
• Pour mixture into pie 9" plate and spread evenly.
• Melt remaining butter and add to potatoes, season with salt and pepper and mix well.
• Spoon potatoes evenly over leeks and bacon and smooth top.
• Sprinkle with paprika.
• Place pie under broiler until top is nicely brown. Rotate if necessary to brown evenly.
• Serve in a wedge with pie server with a side of pickled beets or ligonberry sauce on the plate.

PWDIN EVA (WELSH APPLE DESSERT)

Steps:

• Preheat the oven to 350°F.
• Place apple chunks, brown sugar, lemon zest, lemon juice and cinnamon in bowl, and toss until apples are well coated. Transfer to a 9-inch (2-liter) baking dish, and set aside.
• Beat the butter and white sugar in a medium size bowl until pale and fluffy. Add the eggs, one at a time, mixing well after each addition. Beat in the vanilla. Sift the flour into the bowl, and stir to incorporate flour into the butter mixture.
• Spread the dough evenly over the apples. Place the baking dish in preheated oven and bake for 40 minutes or until the topping is lightly browned and cooked evenly.
• Lightly dust the top with a bit of white sugar, and serve immediately with custard or whipped cream. Or let cool, and serve later at room temperature. TIP: This will freeze well for up to 3 months if wrapped well. Defrost thoroughly, then reheat thawed pudding at 350°F for 8 to 10 minutes.