If you read Wickapedia, you will be told that Pasties are a Cornish dish. Cornwall, of course, is the southwestern tip of England, a peninsula stretching out to the sea.  It too is a Celtic land and a neighbor to Wales, which sits just to its north. However, I know beyond a doubt that pasties–meat pies–are a dish in all of the Celtic lands. In Wales, leeky pasties are often served on St. David’s Day. David is the patron saint of Wales and much as Patrick is to Ireland. Leeks are similar to onions and in the same plant family. Think green onions on steroids more or less. They are considerably larger and have a nice mild flavor. The leek and the daffodil are the two plant badges of Wales. Pasty is probably a variation of pastry although the origin is not clear.

Pastoid Cennin or Leek Pasties

Filling:

12 large leeks

1 tsp lemon juice

1 tsp sugar

1 pinch salt

a little cream (optional)

1 egg yolk

Pastry:

4 cups flour

1 cup butter

1 tsp baking powder

pinch salt

1/2 cup cold water

Clean and trim leeks well–under running water to remove all soil. Trim the green ends and make a cross on that part. Stand them in a deep jug of cold water. green end down for several hours. cut the white part into one inch pieces. Cook in salted boiling water to which sugar and lemon juice are added for no more than five minutes. Drain well and let cool.

Make the pastry by rubbing the fat into the flour and salt, then add water slowly. mixing well. Turn out onto floured board and roll to a thickness of 1/2 inch and cut into oblong strips about 6 by 4 inches. Allow one leek for each pastry, first the green top and then the cooked part, laying it along the middle. Drip a bit of cream onto each just to moisten, sprinkle with salt. Slightly moisten the edges of the pastry with water and draw up the sides, pressing well to seal edges together. Brush with baten egg yolk and bake for 15-20 minutes at 400.

As you can see these are strictly made with leeks but modern usage usually includes some finely cut meat with the leeks more to season and add texture and variety!

Cawn Pobi (Welsh Rarebit) often incorrectly called “Welsh Rabbit” 

8 oz grated strong cheese –cheddar or cheshire

1 TBSP butter

2 tsp Worcestershire sauce

1 tsp dry mustard

2 TBSP flour

4 TBSP beer or milk

dash of pepper

4 slices lightly toasted bread

Mix the cheese, flour, mustard, butter and Worcestershire in a saucepan. Sprinkle with pepper. Mix well then add the beer or milk to moisten. Do not make too wet. Stir over gentle heat until cheese is melted. When a thickish paste, stop stirring and swivel it around in the pan. Remove from heat and allow to cool. Spread the rarebit on the toast–untoasted side if you can do it on one side only–and brown under a hot grill (broiler in over) until lightly browned. The mixture can be made ahead and kept refrigerated for several days. Sweet wine can be used instead of the milk or beer and imparts a good flavor.

This is an awesome alternative too the typical grilled cheese sandwich and very tasty!!