Pastai Pen y Bont

Makes 4 servings

for the sauce

3 Tablespoons olive oil
1 med onion, chopped
1 clove garlic, chopped
1 teaspoon freshly grated ginger root
2 Tablespoons flour
2 cups milk
salt and pepper
1 Tablespoon yoghurt

for the wheat layer

2 Tablespoon olive oil
4 oz (just over ½ cup bulgur)
2 Tablespoon currants
1 stick celery, finely chopped

the greens and topping

1 lb mixed spinach and assorted greens
4 oz Brie, sliced
2 oz Cheddar, grated


Preheat the oven to 375°.

Heat the oil in an pan and cook the onion gently until soft. Add garlic and ginger and cook another minute. Stir in the flour and cook until it bubbles; then add milk and bring to a boil. Add seasoning to taste and yoghurt.

To make the wheat layer, heat oil in a saucepan, add drained bulgur and cover. Turn heat off and leave wheat to swell over gentle heat 4-5 minutes, then add nutmeg, currants, and celery.

Trim greens and wilt in a microwave.

Spread half of the sauce in the bottom of a large ovenproof dish. Cover with half the bulgur, then half the spinach. Add the Brie slices. Sprinkle remaining bulgur over the cheese, and top with remaining spinach. Cover with remaining sauce and scatter the Cheddar over top. Bake for 30-40 minutes or until bubbling and crispy brown.


An Americanization and simplification of Elunid Lloyd's Pastai Pen y Bont as published in Davies, substituting Brie for Pencarreg, Cheddar for Llanboidy, no laverbread...
First served: not served
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Last modified: © April 1994