Traditional Welsh Recipes

Pastai Oen Cymreig (Welsh Lamb Pie).

An old Welsh recipe, traditionally made with the first of the Spring lambs.

Remove the meat from the bone and cut into dice. Put the bones into a saucepan with the onion, parsley sprigs and seasoning, cover with water, boil for 1-1½ hours, then strain and reserve the liquid. Set oven to 350°F or Mark 4. Line the base of a 1½-2 pint pie dish with the carrots, cover with the lamb, then sprinkle over the parsley and seasoning. Roll out the pastry on a lightly floured surface and use to cover the pie, sealing the edges well and trimming neatly. Make a steam hole in the centre of the pie, brush with beaten egg and cook for 1½ to 2 hours until golden brown. Reheat the strained stock and using a funnel, pour into the pie through the steam hole just before serving. Serve with mashed potatoes and green peas.