Ingredients

one pound flour
six ounces lard
a little salt
a little water
fruit, according to season
sugar
butter

Method

Rub the lard into the flour, add salt and mix well with a little water to make short pastry.
Divide the pastry into two equal parts and roll out into rounds of the size of a dinner plate.
Clean and prepare the fruit and place evenly over one pastry round.
Cover with the second round, press the edges of both together and seal.
Bake the pie on a moderately hot bakestone until golden brown on both sides.
Then place on a large plate or wooden platter, and whilst hot, remove the top layer of pastry, melt two or three tablespoonfuls of sugar and a little butter into the fruit and re-cover with the pastry.
Serve hot or cold.

Kenfig Hill, Glamorgan.

This pie is baked in the form of a turn-over in some areas. See Teisen lechwan.

Teisen ar y maen is similar to teisen blât (lit. plate cake), the one being baked on the bakestone and the other baked on a plate in the oven.