Beggar's Purse with a Welsh Twist

Ingredients

This Ceredigion adaptation of Beggar's Purse incorporates traditional Welsh ingredients, such as Welsh lamb, leeks, and Caerphilly cheese, which give the dish a distinct flavor profile. Additionally, the mustard sauce adds a tangy twist to the traditional French recipe. We alse have the original recipe for Beggar's Purse, so you can check it out.

• For the crepes: For the crepes:
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 2 large eggs 2 large eggs
• 1 cup (240ml) milk 1 cup (240ml) milk
• 1/4 teaspoon salt 1/4 teaspoon salt
• 2 tablespoons butter, melted 2 tablespoons butter, melted
• For the filling: For the filling:
• 1 pound (450g) Welsh lamb, minced 1 pound (450g) Welsh lamb, minced
• 2 leeks, white and light green parts only, finely chopped 2 leeks, white and light green parts only, finely chopped
• 1 cup (150g) Caerphilly cheese, crumbled 1 cup (150g) Caerphilly cheese, crumbled
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste Salt and pepper to taste
• For the mustard sauce: For the mustard sauce:
• 1/4 cup (60ml) heavy cream 1/4 cup (60ml) heavy cream
• 2 tablespoons Dijon mustard 2 tablespoons Dijon mustard
• 1 tablespoon honey 1 tablespoon honey
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 12g
• Carbohydrates (total, sugars): 30g, 5g
• Protein: 28g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, whisk together the flour, eggs, milk, and salt until smooth. Let the batter rest for 30 minutes.
2. 2.
   In a skillet, cook the minced lamb over medium heat until browned. Add the chopped leeks and cook until softened. Remove from heat and let it cool slightly.
3. 3.
   In a separate bowl, combine the cooked lamb and leeks with the crumbled Caerphilly cheese and chopped parsley. Season with salt and pepper to taste.
4. 4.
   Heat a non-stick skillet over medium heat and brush with melted butter. Pour a ladleful of the crepe batter into the skillet, swirling it around to evenly coat the bottom. Cook for about 2 minutes, then flip and cook for an additional minute. Repeat with the remaining batter.
5. 5.
   Place a spoonful of the lamb and leek filling in the center of each crepe. Fold the crepe into a purse shape, securing it with a toothpick if needed.
6. 6.
   In a small saucepan, heat the heavy cream over low heat. Whisk in the Dijon mustard and honey until well combined. Season with salt and pepper to taste.
7. 7.
   Serve the stuffed Beggar's Purse drizzled with the mustard sauce.

Treat your ingredients with care...

• Welsh lamb — Make sure to cook the minced lamb until it is browned and fully cooked to ensure a safe and delicious filling.
• Leeks — Clean the leeks thoroughly as they can often have dirt trapped between the layers. Slice only the white and light green parts for this recipe.
• Caerphilly cheese — Crumble the cheese into small pieces to evenly distribute its creamy flavor throughout the filling.

Tips & Tricks

• If you prefer a milder mustard sauce, you can reduce the amount of Dijon mustard or use a milder mustard variety.
• Experiment with different fillings by adding ingredients like mushrooms, spinach, or Welsh rarebit to customize the flavors of your Beggar's Purse.
• To save time, you can prepare the crepe batter and filling in advance and assemble the purses just before serving.
• Serve the Beggar's Purse as an appetizer or as a main course accompanied by a fresh salad.

Serving advice

Serve the Beggar's Purse as an elegant appetizer or as a main course accompanied by a side salad. Remove the toothpick before serving and drizzle each purse with the mustard sauce for an extra burst of flavor.

Presentation advice

Arrange the stuffed Beggar's Purses on a platter, garnished with fresh parsley or chives for a pop of color. The folded purses create a visually appealing presentation that will impress your guests.