Content can be downloaded for non-commercial purposes, such as for personal use or in educational resources.
For commercial purposes please contact the copyright holder directly.
Read more about the The Creative Archive Licence.


This recipe was made at the National Eisteddfod in 2012 as part of the 'Festival Flavours' campaign by People's Collection Wales and True Taste Wales.

Ingredients for the Short-crust pastry
250g plain flour
125g butter
pinch of salt
water or an egg to bind together
Method for pastry
Sift the flour into a bowl, add the butter and rub in with your fingertips to resembles breadcrumbs.
Sprinkle in the salt, then add 2-3 tbsp water or an egg (whisked first) and mix to a firm dough. Knead the dough briefly on a floured surface.

Ingredients for the filling
2 eggs
Half a pint of milk
1 dessertspoon plain flour
A little salt
2 tbsp sugar
1 dessertspoon chopped parsley
12oz fat bacon, diced

Line a deep pie dish thinly with the prepared pastry. Mix the flour with a little of the milk.
Beat the eggs in a large basin, pour in the remainder of the milk and add the blended milk and flour, salt, sugar and parsley.
Mix well and pour on to the pastry. Finally, add the bacon and bake in a fairly hot oven for half an hour or until the mixture has set.

This pie was usually eaten cold for afternoon tea. This recipe is an example of the kind of dishes served during The second World War

Comments (0)

You must be logged in to leave a comment