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Traditional Welsh Recipes

Pastai Penfro (Pembrokeshire Pies).

These individual pies, originally made with mutton, are now usually made with lamb.

Pastry: In a bowl, rub 2 ozs. lard into the flour, then stir in the salt. Put the remainder of the lard and the water in a pan and bring to the boil. Make a well in the flour mixture, pour in the boiling liquid and stir well with a wooden spoon until the mixture leaves the side of the bowl. Allow to cool a little, then turn out onto a lightly floured surface and knead until smooth and pliable and still warm. Roll out and line 8 lightly greased, deep patty tins, reserving sufficient for lids. Divide the lamb, currants and sugar between the pies in layers - starting and finishing with lamb and season well. Warm the redcurrant jelly slightly and spoon over. Roll out 8 lids, place on the pies and seal well with a little water. Make a steam hole in each pie and brush with egg to glaze. Set oven to 375°F or Mark 5 and bake for 30-40 minutes of until golden. Serve cold.