This weeks recipe is something special, something local to me as I live in Pembrokeshire. A lot of people are unaware that Pembrokeshire has it’s own recipes, one of which is Pastai Penfro or Pembrokeshire Pies. These are individual pies, traditionally made with mutton, are now usually made with lamb. Here I’ve used the shortcut of ready-made pastry and once you have gathered together all the ingredients they are quite easy to make.
- 620 g ready-made shortcrust pastry
- 500 g minced lamb
- 20 g currants
- 110 g brown sugar
- 340 g red currant jelly
- ½ tsp dijion mustard
- salt & pepper
- 1 egg beaten
- Preheat your oven to 180°C.
- Grease 6 small (4") but deep pie tins.
- Turn out the pastry onto a lightly floured surface and, using a round cookie cutter, cut out and line the pie tins (leaving enough pastry for the lids).
- In an oiled frying pan ‘brown’ the mince, then place in a large bowl.
- Add the currants, sugar and mustard to the mince, season with salt and pepper and mix, to create the filling.
- Divide the filling between the pies. Then, warm the redcurrant jelly slightly and spoon over the top.
- Roll out the remaining pastry and cut out 8 lids, place them on the pies and seal with a little water. Using a fork, press the prongs around the edge of each pie to seal tighter.
- Using a pastry brush, glaze each pie with the beaten egg. Then make a steam hole, using the tip of a sharp knife, in the middle of each pie.
- Place all the tins on a baking tray and bake in the oven for 30-40 minutes, or until golden, then remove and allow to cool. Traditionally these pies are served cold.