The Conish Pasty is a traditional British recipe that’s known and loved by many. According to its heritage, the pasty originated with the Conish tin miners who would make the meal if they are unable to return to the surface during lunchtime. Culinary enthusiast Wayne Imber shares a hearty Cornish Pasty recipe that you and your family will enjoy.
What you will need. To make the pastry, gather 1 cup flour, salt, 2 ounces of butter and 2 tablespoons of water. For the filling, you will need ¼ cup of finely chopped onion, ½ cup finely chopped potato, ½ cup diced rutabaga,1/2 cup rump steak cut into cubes, ground black pepper, 1 large lightly beaten egg, and salt.
Work the dough.Wayne Imber suggests that you can make the recipe into workable stages to help you achieve better results. Make the pastry by combining all ingredients into a large bowl, and add cold water. Stir until the dough binds together and wrap in it in plastic wrap. Chill and set aside.
Make the pasty. Heat the oven to 220/C (425 F). Divide the pastry in to 4. Mix the onion, potato, swede, and meat into a bowl and season with salt and pepper. Divide the meat mixture evenly among each pastry and brush edges with the egg. Fold the pastry in half over the filling so the two edges meet. Crimp the edges to create a tight seal. Place inside the oven and bake for 45 minutes. Serve and enjoy.
After holidays like Thanksgiving or Christmas, we tend to mull around leftovers for days. It would be a complete and utter waste to throw them away but at the same time, no one wants to eat turkey or Christmas ham for days on end. As for other food like those cooked with dairy products, they may go bad after a few days. This is why it’s important to know how to recycle leftovers and come up with new exciting meals. Here are some examples of leftover cooking.
Most of the time, people make too much pasta. The good thing about cooking too much pasta is that we can save some of the cooked pasta for later consumption if needed. This way, you can use whatever’s left from other meals to combo with the pasta. Too much turkey left? Replace chicken with turkey in your puttanesca or carbonara.
For big families, cooking too much rice is expected. This is because we often bring pasta or bread or both alongside rice during big feasts. What to do with leftover rice? Tons. You can make a healthy rice pudding the next day. Just substitute artificial sweeteners with honey, agave, or maple syrup and you’ll find yourself a nice treat. You can also make fried rice along with some leftover meats from the big meal.
As for meats like ham, chicken or turkey, there are many ways to serve them once more and not make them look or taste dull. You can make sandwiches, wraps, salads, chili, stir fry, or even a pot pie by using these meats as your base ingredient.
Hello, my name is Wayne Imber, a retired professor of psychology. With my newfound freedom, I can finally master culinary arts and hone my skills in the kitchen. For more discussions about food, visit this website.
Shepherd’s pie is one of those dishes that makes you miss your mom’s cooking. It’s a classic family treat. Though it’s an easy dish to cook, a lot of people don’t actually, or didn’t bother to, know how to do it. Here’s a simple recipe to make the perfect shepherd’s pie.
1 tbsp sunflower oil
1 large onion, chopped
2-3 medium carrots, chopped
500g pack lamb mince
2 tbsp tomato purée
900g potato, cut into chunks
500ml beef stock
3 tbsp milk
1.In a medium saucepan, heat the oil then sauté the onion and carrots for a few minutes or until soft. Turn up the heat and crumble in the lamb and brown while removing excess fat. Add the purée and the Worcestershire sauce, then fry for a few minutes. Pour over the stock, bring to a simmer, then cook for 40 minutes, uncovering halfway.
2.Meanwhile, preheat the oven to 180c. Boil the potatoes in salted water for 10-15 minutes or until tender. Afterward, drain pot, then mash potatoes with the butter and milk.
3.Put the lamb mince in a dish, top with the potato mash. Bake for 20-25 minutes until you see the top starting to color and the mince bubbling through the edges. Rest for 5 minutes before serving.
Wayne Imber here. I’m a retired professor of psychology. These days, I am rediscovering my passion for cooking. Subscribe to my blog for more of my kitchen adventures.