Quarryman’s Favourite (Feffryn Chwarelwr)

Many traditional dishes evolve from workpeople’s need for portable food to eat at their workplace. Cornish pasties are one example. This was popular with the slate quarry-men of North Wales:


1 lb | 450g flour
1/2 lb | 225g lard
1/2 lb | 225g currants
1/4 lb | 225g sugar
pinch salt
few dabs butter


METHOD
1. Make pastry with the hour, lard and salt.
2. Divide in two, roll out fairly thinly and cover a large oven plate with one half.
3. Spread the currants evenly over the pastry, dot with butter and sprinkle with sugar.
4. Cover with the rest of the pastry,seal the edges, cut air holes in the top.
5. Brush with milk and egg and cook to golden brown (425°F, Gas 7, 220°C).


This recipe also appears in A Book of Welsh Country Pudding and Pies by Bobby Freeman


Both this and the previous recipe (Patagnoia Cream Tart) and many other tasty Welsh recipe are on http://www.recipesfromwales.com/