Pastai Penfro
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Original RecipeCynhwysion:
240g lard Ychwanegwch y blawd o fowlen a rhwbiwch 60g o'r lard i fewn iddo cyn ychwanegu'r halen. Rhoddwch gweddill y lard a'r dŵr mewn sospan a berwch. Gwnewch dwll yng nghanol y blawd ac ychwanegwch y cymysgfa poeth i hwn cyn cymsysu yn drwyadl gyda llwy bren. Gadewch i'r gymysgfa oeri ychydic cyn ei droi ar wyneb blawdiog a'i dylino'n drwyadl. Rholiwch y pastai allan a'i ddefnyddio i orchuddio gwyneb 8 tun pastai dyfn (cadwch ddigon a bastai i wneud caeadau).
English TranslationIngredients:
240g lard Method:Add the flour to a bowl and rub 60g of the lard into this. Add the remaining lard and the water to a saucepan and bring to a boil. Make a well in the flour mix and pour the hot lard mix into this. Stir with a wooden spoon to combine, then allow to cool before tipping onto a lightly-floured surface. Knead the dough until elastic then roll out. Use the pastry to line 8 deep pasty tins (reserve enough pastry for lids). Divide the meat, currants and sugar between the pasties, placing them in layers (start and end with meat). Then heat the jelly and the mustard powder in a pan and pour just over 1 tbsp of this over each pasty. Roll out the lids and use them to cover the pasties, sealing with a little water and crimping down with the tines of a fork. Make a hole in each lid and brush with the beaten egg then place in an oven pre-heated to 180°C and bake for about 40 minutes, or until the pastry is golden. Serve cold. |
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