Some Green Eats Glamorgan Sausage Rolls and Spanakopita

We have had good weather.

We took advantage of it and between the two of us, did a lot of gardening. 

But let me share these two images with you.  About two weeks ago, D laid down some turf  in front of the greenhouse.  It looks lush, fresh and of course very green. 

If you want to compare and contrast, follow this link to see the slabs.  No ball games or walking on the fresh lawn.  But I am looking forward to walking on it bare feet and sitting down on the grass come warmer days.

So back to the garden right now. 

The purple sprouting broccoli  is coming to an end.  We have mostly been eating the PSB added to Aglio, Olio e Peperonicino.  I think we have enough in the garden, perhaps for one or two more meals, then it will be all gone.  We will definitely be growing them again later in the year. 

Also harvested the last of the leeks. I was pondering what to do with them, but made my mind up after chatting to my nephew who is at University. He was telling me that my blog has become his on-line recipe book and that he's made a load of recipes from it, including Glamorgan Sausages.  

I actually cannot remember the last time i made Glamorgan Sausages at home.  The last time, or thereafter was perhaps when i was running the vegetarian cafe.  

Here are the ingredients for the Glamorgan Sausages: fresh breadcrumbs, cheddar cheese, leeks, mustard, salt and pepper - ready for an egg yolk for the mixing and then shaping.  

To make these Glamorgan Sausages a bit more substantial and more like a sandwich for lunch or a picnic (Yes, i am already imagining eating out on that garden lawn) I encased them in puff pastry.  I liked the way Johanna makes her vegetarian sausage rolls.  And took inspiration from her the last time I made vegetarian Haggis Sausage rolls, they just look far more appealing.  Plus glossed over with egg wash for the golden glean.  The fresh leek flavour was so prominent. 

We also have still have perpetual spinach.   

But it is dwindling now.

I made another Spanakopita. This time the recipe came from Rose Elliot's Vegetarian Cookery (1988) .  I adapted her recipe a little with the inclusion of a sauteed leek, a teaspoon dried dill and a teaspoon raw rice to absorb the liquids.  Everything else was to the book.  I think, should i make spanakopita again, I will make it in a spiral, it's a bit more effort but its far more prettier.

I haven't yet transplanted any of the plants into the ground yet.  I am still a bit nervous about frost, so am holding back for another week. But come next week, they are going out into the earth soil.  Some of the peas are getting straggly and broad beans are ready to be transplanted. 

I am sharing my green harvest and and green eats with Harvest Monday tomorrow hosted by Dave from Happy Acres.  

Leek, Potato and Lavender Soup

The world continues to be a frightful place.

I spent a little time in the garden with D,  fixing the greenhouse after the storms of the week that blew out a number of window panes.  This fixing the greenhouse is an annual expectation, in fact it happens at least four times a year. Our fingers were freezing, slotting them back into place. Then came the hail stones. I was glad to get back inside and do a  bit of cooking for the working week ahead, including making this frugal  Leek and Potato Soup that was made luxurious with a hint of lavender. 

Whilst out in the garden, D pulled out some homegrown leeks.  

This gives me an excuse to also join in with Harvest Monday tomorrow hosted by Dave from Happy Acres.  

We also spotted some purple sprouting broccoli, the only brassica family surviving in the garden.    

Here is some of the purple sprouting broccoli close up - pretty.  We will probably just steam it and coat it in some garlicky butter and serve it as a side dish.

Anyway, back to the soup made with homegrown leeks, potato and lavender soup. 

I haven't cooked with lavender for a while, i think the last time was for a Lavender cake. I was motivated by a recipe whilst flicking through a cookbook and remembering that i had some dried lavender in a jar.  Lavender is very potent, so be careful to stick to the quantity recommended.  

On eating though, I could hardly taste it, but I could smell it  and it had somewhat of a calming effect on me, unless i was imagining it.  It was also very rich, in thickness and leek flavour which i guess should not have been surprising, as they were literally harvested less than an hour or two before cooking. I am sharing this Leek, Potato and Lavender Soup with Soup, Salad and Sammies hosted by Kahakai Kitchen. 

Welsh Leek and Potato Soup

Wishing my readers and those who come by now and again, a  kinder New Year.

It's my blog anniversary tomorrow, 11 years and I often celebrate by sharing cookbooks, but this year I haven't been inspired very much to cook because of the pandemic, hence the lack of blogging last year and flicking through cookbooks, old or new. I don't know how inclined I will be this year either, but I do have a new blog header  to celebrate my Blogiversary as it has become a bit of an tradition to do so.

Ghorme Sabzi - Iranian Herb Stew with Kidney Beans

A little while back, I was lucky to stumble upon a vegetable market with reasonable priced vegetables and 2 proper bunches of herbs for £1.50.  I mixed it up with dill, coriander, parsley and mint.

After making the Iranian Pearl Barley Soup known as Ash-e Jo or Ash-e-Jow . I was looking forward to making and eating this Ghorme Sabzi - Iranian Herb Stew with Kidney Beans.  I have been intrigued by it for a long time, but never got round to making it at home until now.

I know the green bobbing on the top looks like green olives, but its actually dried limes.  I showcased it early on in the month In My Kitchen blog post if your interested in seeing what it looks like in dried form.  Its the first time I have used dried limes in cooking which was interesting, they certainly do impart an interesting soured flavour that I don't think would have been captured by lime zest or even lime juice. 

I am sharing this Iranian  Ghorme Sabzi - Iranian Herb Stew with Kidney Beans with #EatYourGreens Vegetarian and Vegan Blog challenge hosted by me this month and the event is also co-hosted by The VegHog.  Please do join in.  For those of you who have not participated before, please Follow this link on how to join in .  I am also sharing this green bowl with Soups, Salads and Sammies hosted by Kahakai Kitchen.; and as this Stew contains a whole tin of kidney beans with My Legume Love Affair #118 hosted by Vidhya's Vegetarian Kitchen.  The challenge was initiated by  Susan and hosted by Lisa's Kitchen. 

Iranian Pearl Barley Soup - Ash-e Jo Jow

The snow flakes had been drifting past our window on and off yesterday, so it was no surprise to wake up to a blanket of snow outside.  I guess its another day to stay indoors and be lazy, thank goodness for weekends; and even more thankful for having my own shelter to call  'home' and stay warm.

Yesterday, I had a proper lazy Saturday.  I mean really lazy, I watched an American film and a National Geographic documentary called LA92 about the 1992 Los Angeles protests and riots.  Today, will probably be the same with some cooking in between and a little ironing in readiness for the coming working week tomorrow.

Now onto food.  We finished of eating the last of this Iranian Pearl Barley Soup known as Ash-e Jo or Ash-e-Jow .  It looks deceptively plain, but it has so much depth and flavour mostly from the fresh herbs.  As well as barley and chickpeas which are visible, there are lots of greens in it such as spinach, dill and coriander and a homegrown leek which came from my own allotment garden plot.  We both loved  this Iranian Pearl Barley Soup that I will definitely make it again.

I am sharing this Iranian Pearl Barley Soup - Ash-e Jo ; Jow with The Veg Hog  who is kindly hosting #EatYourGreens Vegetarian and Vegan Blog challenge this month.  Please do join in.  For those of you who have not participated before, please Follow this link on how to join in ; and with Soups, Salads and Sammies hosted by Kahakai Kitchen.

Welsh Laverbread, Leek and Potato Samosa

Happy St David's Day.

For St David's Day, I decided to give the Welsh cakes, Bara Brith and Cawl - all vegetarian and vegan versions of course -  a miss.

This year, I wanted to make something that both acknowledged and celebrates my South Asian heritage and my Welsh root and shoots - Yes, a little bit of fusion - It was going to be Laverbread Dal,  but I make that quite often, so I decided on making some home-made Welsh Laverbread, Leek and Potato Samosa, a bit more effort but so worthwhile.  Yes that favourite South Asian moreish snack filled with spicy goodness and then encased in a crispy and flaky pastry.

There is not much growing in my garden at the moment, but as a Welsh woman I am proud to say there are some leeks (and some red Chard). 

Butternut Squash, Chickpeas and Leek Stew

It certainly is getting colder, especially in the evenings and definitely time for soups and stews.

Many years ago, actually it was in 2004 when I lived in Scotland, I made Denis Cotters of Cafe Paradiso fame Squash, Butter bean and Leek Stew.  I ended up making this again, only after 
having paged through the cookbook Paradiso Seasons and was reminded of all those recipes I made before I began this blog. 

Over the years I have adapted the Squash, Butter Bean and Leek Stew recipe as I did not always have butter beans or enough squash.  My version is made with Butternut Squash, Carrots, Chickpeas and Leeks.

Sadly this time round I overcooked the vegetables, so this Butternut Squash, Chickpeas and Leek Stew was bordering more on chunky soup than stew, still very very tasty.

Green Chili with Welsh Leeks and Edamame Beans

The Welsh leeks season is coming to an end and I thought I'd make the most of it in this big bowl of Green Chile.  

This was not your typical chili as the spice flavours were toned down by the sweetness from all the greens including the leeks. Also the green from the leeks were a bit muted, but were uplifted by the addition of soya and edamame beans and peas (from the freezer) and a final garnish of fresh chives from the garden plot. 

I thought the bowl of Green Chile was going to be mellow from the sweet leeks, so I decided to make a Pineapple and Jalapeno Salsa to go with it.  This uplifted the dish with another dimension of spice and warmth. I will share the recipe for the Pineapple Jalapeno Salsa in the next couple of days. 

I am sharing this Bowl of Green Chili with Eat Your Greens challenge hosted this month by The VegHog - You still have a day to share your #EatYourGreens recipe with the VegHog.  I am also sharing this recipe with My Legume Love Affair hosted by Fix Me A Little Lunch;and sadly for the final time with Healthy Vegan Fridays hosted by Rock My Vegan Socks and V Nutrition.

Curried Welsh Shepherds Pie with Turmeric Mash Topping

We took the car into the garage yesterday which scuppered the rest our plans for the day, but the car had to go in as it has a slow puncture and living in the Welsh valleys, we need a mode of transport to get us to and fro work and every where else in between and beyond.  

So when I got back home, I lazed around for a while, then it dawned on me - got to eat - so I went into the kitchen and decided to make an Indo Anglo Welsh version of Shepherds Pie.  What is Welsh about this?   There are leeks in this and a number of other Welsh ingredients from Blas Y Tir  including the potatoes mashed on top. And the cook herself, is very Welsh too.  

The yellow turmeric mash flecked with red chilli flakes and coriander  was really lovely, almost reminisce of a good vegetable samosa.  The filling is made with textured vegetable protein (TVP) that mimics minced 'lamb', it was mildly spiced.   Have a knife and fork ready to tuck in, but a spoon would work too. 

The colours of the Curried Welsh Shepherds Pie are spot on for the Autumnal seasonal colours around us which are really stunning at the moment.  I just wish I was motivated to step outside today, but I just wanted to snuggle indoors and doss around in the house. D did not protest too much about wanting to go out either, so we both just chilled - neither of us looking forward to going into work tomorrow. 

Vegan Mofo prompt today is Comfort Food.  I have to admit, I have already posted my idea of comfort food with the Samosa Soup recipe.  So I had to approach comfort food from a different angle.  Shepherds Pie and Cottage Pie are dishes that make my husband happy and that makes me happy and gives me comfort.  I have also been finding the  soft mash rather comforting and those of you who have been reading my bog for a long time will find that surprising as I don't do mash finding it close to baby food, but this weekend I have been finding it soothing for my throat which continues to be sore - another visit to the GP is on the cards.

As D was eating this Curried Welsh Pie he said it reminded him of another dish that I make. When prompted which one? He said the vegan Mexican Tamale Pies which is similar in filling but is finished of with a polenta topping, so I agree with him to some extent.   

Curried Welsh Shepherds Pie with Turmeric Mash Topping
Serves 6 generously or 2 people over 3 days
Ingredients
200g TVP reconstituted and then drained of excess liquid. Set aside

2 - 3 tablespoons olive oil
1 large onion, minced
2 medium leeks from Blas Y Tir, washed well of grit and sliced
2 - 3 garlic cloves, crushed
250g carrots, peeled and diced
1 teaspoon ground cumin
1 teaspoon ground coriander
1-11/2 teaspoon red chilli flakes (or fresh, minced)
1/2 teaspoon turmeric powder
1 tablespoon of fresh coriander, minced
1 x 400g tinned tomatoes, chopped
1/4 pint vegetable stock
Optional: 1 x 400g canned chickpeas, drained and rinsed
Salt and pepper to taste

600g Blas Y Tir potatoes, mashed with vegan margarine
1/2 teaspoon chilli flakes
1/2 teaspoon garam masala
1/2 - 1 teaspoon turmeric powder
1 tablespoon fresh coriander, minced
Method
In a wide pan, heat the oil, then add in the leeks and cook on medium heat until it begins to soften, then stir in the garlic, cumin, coriander and chilli flakes and cook for a few minutes for the spices to mingle and the garlic to soften with the leeks.
Then stir in the chopped tomatoes, crushing them further with a spoon.
Leave to cook for a few minutes until the tomatoes are well integrated.
Stir in the carrots and reconstituted TVP and cook until tender and stock.
Bring to the boil, then reduce heat and simmer until  it has thickened. 
Stir in optional chickpeas if using.
Turn off and transfer contents into a large ovenproof dish.

To the mashed potatoes, stir in the turmeric, chilli and herbs.  
Then carefully cover the pie filling distributing evenly. 
Bake in preheated oven, gas mark 5/200oc for 45-50 minutes or until golden and bubbling on the side.  
Serve immediately.  
Adapted from this Fiery Chilli Welsh Red Dragon Pie

I am sharing this  with Casa Costello and Mummy Mishaps for Bake of the Week;  Cook Once Eat Twice hosted by Searching for Spice;  and Simple and In Season hosted by  Feeding Boys;  

Vegan Welsh Cottage Pie with Laverbread Mash

You will find many variations of vegetarian and vegan Shepherds Pie here, but I've never featured a Cottage Pie on my blog, not sure why as I have made them many times - perhaps its because it doesn't really look that pretty to photograph.

So what is the difference between a Shepherds Pie and a Cottage Pie.  Traditionally a Shepherd Pie made with minced lamb and Cottage Pie with chunks of beef, but for vegetarians and vegans this is often substituted with minced mushrooms or a mock meat substitute. 

Here is my version of a vegetarian Cottage Pie made with the addition of Welsh leeks which give it a little sweetness and topped with seaweed - Welsh Laverbread mash.  I was prompted to make a Welsh version of Cottage pie when I saw a Scottish twist on a Cottage Pie. 

I am sure you will find a Irish version and with respect, we all know there is no shortage of English variations of the humble Cottage Pie.

Five Welsh Vegetarian Leek Recipes

Many of you came by last week through Amy at Love Made My Home were really kind.  You seemed to have enjoyed my Five Welsh Castle posts, so in the same vain I thought I would share five of my favourite Welsh leek recipes with you. The Leek - as many of you will know is the national emblem of Wales alongside the daffodil and the roaring glorious red dragon.  

This short blog post is also a nod towards St David's Day that will shortly be here and my Welsh roots. Hope some of these Welsh Leek recipes inspire you to celebrate St David's Day whether your Welsh or not. 

Simple, but this Leek and Potato Soup with Chilli aka Welsh Dragon Soup remains one of my firm favourites.  

I created theseWelsh Leek, Caerphilly Cheese and Laverbread Burgers when I lived in Scotland and my lovely nephew came up to see me, they were a super success. 

You will find lots of versions of Red Dragon Pie, thisFiery Red Dragon Pie is mine.

Welsh Haggis Lasagne - Yes, the Welsh also have haggis!  

Not the prettiest, but these deep fried Welsh Leek and Caerphilly Cheese Pakoras aka Bhaji's are very tasty

So do you like leeks? Do you have any Welsh leek recipes to share. Do you celebrate St David's Day where you are? 

Sarah Beattie's Camembert Leek Rostiflette

Well, if you hadn't guessed it, I jacked in Veganuary.  I have been doing it loyally since the campaign began and have proved to myself in the past that I can maintain a vegan diet for a month and it doesn't have to be for the New Year resolution month of January, the challenge for me in the future is will it be longer?! And the reasons for doing so have to be genuine, not a gimmick to get blog hits or retweets.  So what really happened?!   

Well I I went out for a proper vegetarian experience and that's when I slipped.  When I am in control of my own cooking, I am focused - but invite me to go out for a meal, and I rarely go out for a meal especially to a exclusively Vegetarian restaurant where a vegetarian can be spoiled for choice, then anything can happen.  And it did, I was in Manchester recently with the lovely Choclette of Tin and Thyme (formerly Chocolate Log Blog) and was tempted by something I saw on the menu at 1847 .  I genuinely completely forgot about my Veganuary pledge and was swayed by the...wait for it ...Beer Battered Halloumi with mushy pea emulsion, lemon curd and greens  (see tweeted  image from Choclette below).  Its not that I am mad about cheese either, but salty chewy halloumi coated in light crisp batter, just got me greedy with excitement.  And the verdict, it was delicious, even the chips were awesome.  I have no regrets. 

Anyway, I get back home this afternoon and want something a bit more comforting to eat and was reminded of a recipe for Leek Rostiflette  by  Sarah Beattie who shared it a couple of days ago on her Facebook page for National Cheese Lovers Day.  You can also find the recipe in Meat Free Any Day.

Its been a little while since I cooked a dish with leeks. It was only when I was sauteeing the leeks that I was reminded of its lovely sweetness.  The leeks were then stirred into some grated potatoes that D cooked yesterday for mash, (he has a tendency to make way too much of anything he cooks) and carefully scraped it into a large baking dish finishing it off with sliced triangular chunks of Camembert cheese that was left over from New Years Eve.  

Proper Vegetarian Fiery Chilli Welsh Red Dragon Pie

Its time for a proper Welsh Red Dragon Pie.  I've made this recipe numerous times, but I have not blogged about it, so with it being St Davids Day here in Wales today, the desire to cook up some Welsh inspired recipes came calling.  

Before I begin, I must point out that no Welsh Red Dragons were harmed in the making of this vegetarian pie.  And although this pie does not contain any 'meat' it  certainly does breath a little fire to give your warmth.  This is one intensely full flavoured pie, even if I don't say so myself.  Its ultimately a vegetarian Shepherds Pie but with a a Welsh twist and a little fire and spice. 

The last time I posted a variation of a Red Dragon Pie in 2009, I was inspired to make a variation of it again for St David's Day.  The original recipes credited to Sarah Brown's in Vegetarian Kitchen is super duper easy.  Anyway, this is my adaptation, modern, proper Welsh and spiked with spices.  I do hope you approve. 

If you squint, you may just be able to make out a cayenne chilli flecked red dragon on the top of the pie. And for further visual effect, dragon scales. 

So what is in this fiery Red Dragon Pie?!

Firstly Aduki beans are henna red in colour, in some parts of the world they are fondly called red wonder beans or Red Dragon, hence its incorporation in this appropriately named pie.  Then we have carrots, for the Welsh aspect some Welsh Leeks from Blas Y Tir enhanced with red chilli flakes.  

Then topped with Welsh Dragon Mature Cheddar Cheese Mashed Desiree Potatoes also from Blas Y Tir  The mashed cheesy potato is enhance further with some fresh herbs and red chilli flakes and cayenne powder.  Finally its put into the oven to go all golden and hot. 

Portobello Mushroom and Vegetarian Welsh Haggis Lasagne

Its been a stinky day at work, rain...rain and more rain.  After work, especially when I finish a tad early - I usually find my way to my parents and slump on their sofa in front of their fire, not today.  I got the bus to my home and jumped pretty much straight away into my pyjamas and the hot water bottle was filled too, oh mustn't forget the coffee. 

So while I am sitting here, waiting for D to come home.  I thought I'd post one of the first recipes from my Burns Night Menu  - a Vegetarian Haggis Lasagne.  Its been a while since I made and more to the point eaten lasagne, so what a great opportunity to create one to showcase my home-made vegetarian haggis with a Welsh twist.

I know nowadays, the Internet is filled with lots of traditional haggis and vegetarian haggis based recipes from the likes of McSween the biggest haggis producers in Scotland, as well as Scottish food writers: Sue Lawrence, but for me I owe my further enjoyment of vegetarian haggis to Johanna.  I remember only five - six year ago when I lived in Scotland, you just couldn't find a good vegetarian haggis based recipes on the internet and when you did, how to incorporate it in other recipes.  The one place on the Internet where I did find some inspiration was Johanna's blog Green Gourmet Giraffe  (a year or so before I began my own blog) I even remember one of the Scottish national papers there, acknowledging her website as a source of haggis recipe inspiration.  Since discovering Johanna's blog, we have become good blogger friends and she has continued to create many other vegetarian haggis delights - such as haggis,neeps and tatties pasties, and haggis nachos which I think I may have to have later this week as I still have some haggis to use up.

Anyway, my Welsh Haggis Lasagne is very earthy looking dish, almost autumnal - except its the winter season here.  For the Welsh twist, I've added some leeks in place of the onion.  I've also added some meaty Portobello mushrooms to my haggis, this was mainly to give it more texture for the guests that were more used to eating meat, so its an optional extra.   It was enjoyed by everybody who had it, including me.  I liked the differential texture of the haggis, the oozyness of the bechamel cream and the chewy baked bits of the lasagne sheets and the just burnt crisp cheese.  

To my knowledge, Welsh faggots are referred to as Welsh Haggis. Faggots were traditionally made with the innards of pigs. The pate like mixture is then wrapped in the lacy casing of the animals caul and oven roasted slowly, just like Scottish Haggis.  there may be some truth in this as The Scotsman also make reference to haggis being popular in the Welsh Valleys of Wales, but they still credit the Scots for the haggis jokingly writing that a Scottish haggis escaping to Wales in 1690, hence its popularity in Wales. 

You may be interested to note that in the few years there has been some questions as to the origins of the Haggis being English - to read more follow this link.  Also, to view some of my past vegetarian and vegan haggis based recipes, follow this link
Vegan tower of Haggis, Neeps and Tatties
Haggis Burgers
Mushroom Haggis Pakoras/Bhajis 
Vegan Haggis Bon Bons or Bites
Clapshot Haggis Tikkia
Haggis Roti
Haggis Samosa

White Beans, Leeks and Potato Soup

The Met Office issued a rare red weather alert for parts of South Wales with up to a foot of snow to fall - and it fell softly, yet heavily.  I got up this morning with good intentions of going into work.  Well we managed to get out of the driveway, through the first road then our small little car struggled and could not manage the uphill road, sliding as we drove.  We dare not risk it further as there were more hills to contend with on the journey.  D managed to turn the car around and we made ourselves back to the comfort of our home.   

We ventured out for a little walk for fresh air, but that was it - no building of snow-people, though we did see many on our walk.  Our nibbles today have been mainly bread (made in the bread machine) with butter,  with jam and pate.  I have to admit our kitchen cupboards are pretty empty.  The only two things we had warm today was a Christmas cake steamed up with custard and non-alcoholic mulled wine, I swear there must be alcohol in it, because its made my cheeks so rosy and made me feel cosy warm and a little drunk too. 

D has been on the computer most of the day as he got a text message saying not to come into work, so he has been hogging the computer.  I have just managed to get it in the last 30 minutes or so, and have decided to post this Leek and Potato soup recipe. 

I made this last week around the same time I made the Aloo Chaat Masala Burgers with the left over mashed potatoes from my Bubble and Squeak cakes. 

I thought it was a good recipe to submit to this months edition of No Croutons Required which is hosted this month by Lisa at Lisa's Kitchen as the theme this month is leftovers. Gosh I can hardly write a recipe here, as this was made on the hoof with what I had to hand as I hate waste, but here goes. 
White Beans, Leeks and Potato Soup
Serves 4 - 6
Ingredients and Method
Heat 2 tablespoons oil, add 1 medium onion minced and saute, then add in 2 medium leeks, washed and minced and saute until soft.  Add 400ml - 600ml vegetable stock and bring to the boil, stir in 200g cold mashed potatoes and simmer for 15 to thicken.  Season with salt and pepper to taste.  Add a 400g tin of drained and rinsed white beans towards the end and simmer to heat though.  Taste and adjust seasoning if necessary and serve immediately.   

Caerphilly Cheese, Leek and Potato Pie

Well this is the first proper recipe I have made in my new home: Caerphilly Cheese, Leek and Potato Pie.  Its going to take me a while to get used to the kitchen lay-out though.  In my previous  galley style tiny kitchen, I just used to just literally turn around to get something.  Now I have to walk a few paces, yeah I know such hard work. 

I was actually going to make four individual pies, similar to these Cauliflower pies. I changed my mind though in case I had unexpected visitors and made a large family friendly pie instead.   I have to admit, it is not the prettiest of pies I have ever made and sliced it doesn't look so pretty either, but its packed with texture and real Welsh flavours. Its real food after all.  I should also add its good both warm and cold.

Caerphilly cheese as the name suggests was originally made in Caerphilly, South Wales.  You may be interested to note as I am, that last year the town of Caerphilly held its first annual The Big Cheese event.  I hope to check it out the event in person this year.  

Now back to the cheese, Caerphilly cheese is a ivory-white crumbly cheese with a very delicate flavour.  It is fondly known as 'the crumblies'.  I like it because it holds its shape well when cooked.  I've used Caerphilly cheese many times, and not so long ago in a South Asian street food recipe: the popular Pakoras aka onion bhajis.  See my Caerphilly Cheese Pakora recipe here if your intrigued.  They really were good. 

Not that I have ever eaten a pork pie, but the pastry reminds me of it, which is why I think these would have also been perfect as individual hand held pies.  Also not that you can see it well, I used my alphabet cookie cutters to cut out 'Croeso' translated 'Welcome' in Welsh, but it's got a bit lost on baking.  I am submitting this recipe into a competition calling for Leek Recipes . Of course, as a Welshcake - how can I resist.  It is also being hosted by lovethegarden.com and being judged by the rather marvellous Kerstin Rodgers also known as Ms Marmite from The Secret Garden Club.  I've been hogging a copy of her book from the library since I joined: Supper Club, but I have to admit - I would love to have a signed copy of my own, as well as gardening vouchers to spend.  So let's see how this pie goes down with the judges. 

On another note, I am so glad to get back in the kitchen.  Time now to turn my thoughts to the growing space outside too.  Seeds need sowing.  Oh I haven't been this excited in a long while.   

Updated: March 2012 - Fellow blogger Patty at Poppycock and Other Creative Nonsense made a variation of this pie, please follow this link to see.  It is rather pretty.

Caerphilly Cheese, Leek and Potato Pie
Serves 4 - 6
Ingredients
For the pastry (to line a 7 - 8 inch round cake tin)
225g plain flour
pinch of salt
65g butter, diced
65g vegetarian suet
1 egg, beaten
You can cheat and make it also with readymade shopbought shortcrust pastry
For the filling
400g potatoes, peeled and cubed into bite size pieces
1 tablespoon olive oil
1 onion, finely slice
1 large leek or 2 medium leeks, finely sliced
2 garlic cloves, crushed
salt and pepper to taste
1 tablespoon wholegrain mustard
200g Caerphilly cheese, coarsely chopped
Method for the pastry
Sift the flour into the bowl with salt, then rub in the butter with your fingertips and stir in the suet.  Add a little cold water to make a dough. Wrap in clingfilm and chill for 30 minutes.
Method for the filling
Boil the potatoes for the filling in a large pan of lightly salted boiling water until soft, then drain.
Heat the oil in a wide pan or frying pan, add the onions, leeks and garlic and fry until very soft.  Season well and allow to cool.
Combine the fried vegetables with the boiled potatoes and the rest of the filling ingredients, then allow to cool.
To assemble the Pie
Set aside enough pastry for the top lid.  Roll out the rest on a lightly floured surface to fit snuggly into your round baking tin.  It must come up at the sides, so press gently.  Place all the filling in the pastry round and press down, then roll out the remaining pastry to the size of your cake tin and cut out round with a knife.  Gently ease it on top of the filling.  Bring the sides of the pastry down and pinch around it to bind.  Brush with egg wash, then bake for 30 - 35 minutes at gas mark 6/200oC.  Allow to cool, before removing from the tin.