Cholermus with a Carmarthenshire Twist

Ingredients

In this adaptation, we have replaced the traditional Swiss ingredients with locally sourced Welsh lamb, leeks, and Caerphilly cheese. These ingredients are staples in Carmarthenshire cuisine and add a distinct flavor profile to the dish. Additionally, the cooking techniques have been adjusted to reflect the culinary traditions of Carmarthenshire. We alse have the original recipe for Cholermus, so you can check it out.

• 500g (1.1 lb) Welsh lamb, minced 500g (1.1 lb) Welsh lamb, minced
• 2 large leeks, white and light green parts only, finely chopped 2 large leeks, white and light green parts only, finely chopped
• 200g (7 oz) Caerphilly cheese, crumbled 200g (7 oz) Caerphilly cheese, crumbled
• 2 tablespoons butter 2 tablespoons butter
• 2 tablespoons plain flour 2 tablespoons plain flour
• 250ml (1 cup) whole milk 250ml (1 cup) whole milk
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper, to taste Salt and pepper, to taste
• 500g (1.1 lb) puff pastry 500g (1.1 lb) puff pastry
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 28g (14g saturated)
• Carbohydrates: 28g (2g sugars)
• Protein: 22g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large pan, melt the butter over medium heat. Add the minced lamb and cook until browned.
3. 3.
   Add the chopped leeks to the pan and cook until softened.
4. 4.
   Sprinkle the flour over the lamb and leeks, stirring well to coat.
5. 5.
   Gradually pour in the milk, stirring constantly, until the mixture thickens.
6. 6.
   Stir in the crumbled Caerphilly cheese and dried thyme. Season with salt and pepper to taste. Remove from heat and let the filling cool.
7. 7.
   Roll out the puff pastry on a lightly floured surface to a thickness of about 5mm (1/4 inch).
8. 8.
   Cut the pastry into two equal rectangles.
9. 9.
   Spoon the cooled filling onto one rectangle, leaving a small border around the edges.
10. 10.
    Brush the edges with beaten egg and place the second rectangle of pastry on top. Press the edges together to seal.
11. 11.
    Brush the top of the pastry with beaten egg and make a few small slits to allow steam to escape.
12. 12.
    Transfer the pastry to a baking sheet and bake for 30-35 minutes, or until golden brown and crispy.
13. 13.
    Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Welsh lamb — Choose lean cuts of lamb for a healthier option. If you prefer a stronger flavor, you can use lamb shoulder instead of minced lamb.
• Caerphilly cheese — If Caerphilly cheese is not available, you can substitute it with a similar crumbly cheese such as Wensleydale or Cheshire.

Tips & Tricks

• For a vegetarian version, replace the lamb with cooked lentils or mushrooms.
• Serve the Cholermus with a side of fresh salad or steamed vegetables to balance the richness of the dish.
• If you prefer a lighter pastry, you can use filo dough instead of puff pastry.
• Experiment with different herbs and spices to customize the flavor of the filling.
• Leftover Cholermus can be reheated in the oven for a few minutes to regain its crispiness.

Serving advice

Serve the Cholermus warm as a main course, accompanied by a side salad or vegetables. It can also be enjoyed as a delicious picnic or party snack.

Presentation advice

To enhance the presentation, sprinkle some fresh thyme leaves on top of the Cholermus before serving. Cut it into individual portions and arrange them on a platter for a visually appealing display.