Pastai Persli (Parsley Pie) Welsh

Pastai Persli is one of those quiet Welsh recipes that deserves more attention. A blind-baked shortcrust shell gets filled with lightly fried bacon, then a simple custard of eggs, milk, flour, and generous chopped parsley gets poured over and baked until set and golden.

Parsley is the star here, not just a garnish. A full tablespoon of chopped fresh parsley gives the custard a bright, herbaceous flavor that lifts the rich egg-and-bacon combination. It’s a green, grassy freshness you can taste in every slice.

Blind-baking the pastry shell first prevents a soggy bottom. That 15 minutes in a hot oven sets the crust before the wet custard filling goes in.

Chef Tips

• Lightly fry the streaky bacon before adding to the shell. Cold raw bacon won’t render its fat in the gentle oven heat and stays chewy.
• Blend the flour into a little cold milk first to make a smooth paste, then add the eggs and remaining milk. This prevents lumps in the custard.
• The filling is set when it’s firm around the edges with a very slight wobble in the center. It finishes setting as it cools.
• Use flat-leaf parsley for a stronger, less bitter flavor than curly parsley.

Variations

• Add grated cheddar to the custard for a cheesier, more substantial pie.
• Swap bacon for leftover ham, as the recipe suggests with cold boiled bacon.
• Stir in chopped leeks with the bacon for a more traditionally Welsh flavor combination.