October Recipe
by Meinir Edwards, from the cookery book, Curo'r Coginio'n Coginio
Pastry ingredients
450g / 1lb plain flour
200g / 8oz butter
2 beaten eggs
Half teaspoon salt
Pastry method
1) Mix the flour, salt and butter in a bowl to create crumbs
2) Add the eggs and mix to make a pastry
3) Leave the pastry to rest for an hour before rolling
Ingredients for the filling
12oz of diced cooked chicken
12oz diced boiled ham
1 thinly sliced onion
4oz butter
2oz plain flour
1 pint of milk
Quarter pint of cream
2 tablespoon of finely chopped parsley
Salt and pepper
1 beaten egg to brush over the pastry
Filling method
1) Melt the butter in a deep frying pan or pan
2) Fry the onions until soft and add the flour. Cook for a minute before adding the milk gradually to create a white lump free sauce.
3) Add the meat and cream and mix well
4) Add the parsley, pepper and salt
5) Roll half of the pastry to create a 6mm (quarter inch) thick bottom for the pie. Grease a 10-inch pie dish with a little butter before placing the pastry on
6) Brush the pastry with the beaten egg and place the filling on top. Roll out the remaining pastry and cover the pie
7) Brush more egg on top before cooking at 200 °C / 400 ° F / gas 6 for 30-35 minutes
8) Enjoy!