Pastai Cocos
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Original RecipeCynhwysion:
1l cocos Y noson cynt ychwanegwch y cocos i fowlen o ddwr oer halenog ac ychwanegwch y blawd ceirch. Gadewch y gymysgfa dros nôs. Y diwrnod canlynol sychwch y cocos a'u sgrwbio yn drwyadl. Ychwanegwch i sosban gyda'r dŵr a berwch am tua 4 munud (nes i'r cregyn agor).
English TranslationIngredients:
1l cockles Method:The night before add the cockles to a bowl of salted water and sprinkle the oatmeal on top. Leave over night then the following day drain the cockles and scrub them thoroughly. Transfer to a pan, add the water and bring to a boil before boiling for 4 minutes. Leave the cockles to open and discard any that remain closed (reserve the cooking liquid). Remove the flesh from the reaminder. Cut 3/4 of the pastry and roll out until large enough to cover the base of a 25cm pie dish. Place baking paper and baking beans inside then bake blind in an oven pre-heated to 200°C for about 10 minutes before setting aside to cool. When cold remove the beans and paper then scatter half the cockle flesh over the base. Chop the spring onions very finely and scatter these over the cockles. Now chop the bacon and add this on top. Finish with the remaining cockle meat. Add just enough of the cockle cooking liquid to wet the ingredients. Season with the black pepper. Roll out the remaining pastry and cut into strips. Use these to make a criss-cross pattern on top of the pie then brush with a little milk. Place in the oven and bake for about 25 minutes, or until the pastry is done. |
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