Welsh Leek & Bacon Pasty (pastai Cennin)

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• 1 lb shortcrust pastry dough (about 2 cups)
• 3 medium leeks, washed, trimmed and shredded
• 2 ounces butter (1/4 cup)
• 1 dash salt & pepper
• 6 ounces chopped cooked bacon (3/4 cup)
• 1 medium egg, whisked
• 1 tablespoon chopped fresh parsley
• 1 teaspoon chopped sage
• 1 egg (whisked with a dash milk for sealing)

Recipe

• 1 pre-heat oven to 180°c (350 f).
• 2 turn short crust pastry dough onto a lightly-floured work surface and cut in half. roll the two halves out until they are the same size as dinner plates.
• 3 lay one round of dough on a lightly-greased baking sheet then scatter the leeks over the top (leave the edges of the pasty clear, however).
• 4 lay the bacon on top of the leeks then season with salt and black pepper before dotting the butter on top.
• 5 spread parsley, sage and egg over bacon and leek, leaving edges of pasty clear.
• 6 lightly brush around edge with egg/milk glaze.
• 7 lay the second piece of pastry on top then crimp down the edges with the tines of a fork to seal.
• 8 brush glaze over top crust.
• 9 prick the top of the pasty with the fork to make steam holes.
• 10 transfer to an oven and bake for about 40 minutes, until the pastry is golden and the contents are cooked.