Pastai Ystumllwynarth (Welsh Oystermouth Pie). |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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The original version of this recipe was found at Traditional Welsh Recipes. The coastal town of Oystermouth, in Swansea Bay, is not far from The Mumbles, sometimes known as the Gateway to the Gower Peninsular. This fish pie was originally made from salt cod and is traditionally served with parsnips. I wanted to include a Welsh recipe or two since one line of my family ancestry is Welsh. Ingredients:
1 lb potato (peeled) |
1 tablespoon milk |
1 medium onion (chopped) |
1 lb cod fish fillet (cooked, flaked) |
1 ounce butter 1 egg (hard-boiled & chopped) |
1 pinch mustard powder |
2 teaspoons parsley (chopped) |
1 pinch nutmeg or 1 pinch mace |
salt and pepper |
1 little milk |
Directions:
1. Boil the potatoes in lightly salted water.
2. Drain well and mash them with the milk, a quarter of the butter and the seasoning and spices.
3. Melt half the remaining butter in a frying pan and sautee’ the onion until soft.
4. Mix together with the potatoes and cod, then add the onion, hard-boiled egg and parsley.
5. Turn into a buttered pie dish, roughing up the top with a fork.
6. Sprinkle with a little milk and dot with the remaining butter.
7. Bake at 375 degrees for about 30 minutes until golden brown and serve.
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