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Picnic Pasties Recipes on this page are originally from Rona Milner's column, past food contributor to Ninnau, and she writes: One thing the Welsh are really good at is the savory pasty, a tasty fist-sized fare to pack in a man's lunch-box to take to work or to eat hot from the oven. When it came to the filling, our mothers and grandmothers were limited only by what was available or could be afforded, so one never knew what was inside until that first bite. There is plenty of room for creativity. Use pastry for a double crust pie. Mix and roll out fairly thin. Cut into circles, using a saucer as a guide. (larger if you prefer). Dampen the edges, place the filling on one half, turn over the other half and seal well. Prick the top with a fork. Brush with egg or milk, if desired. Place on greased baking tray and bake in oven at 375-400°F until golden, 25-30 minutes. Filling #1
Fry the sausage meat and onion (if used), breaking up with a fork until nearly done and drain off all the fat. Slice the eggs and tomatoes, chop parsley coarsely. Layer onto the pastry: sausage, a couple of egg slices, and a few thin tomato slices. Season well and top with parsley. Bake as above. Filling #2
Cut up the ham/bacon a bit. Sauté mushroom slices. Slice tomato and coarsely chop watercress. Grate cheese or drain cottage cheese curds well. Layer onto the pastry: ham/bacon, mushrooms, tomato slices, seasoning, cheese and watercress. Bake as above. June/July 2003 issue of Dragon Tales |
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