Rabbity Pasty is a traditional English recipe (from Cornwall) for a classic pasty of rabbit meat baked in a flour, lard and suet pastry case. The full recipe is presented here and I hope you enjoy this classic English version of: Rabbity Pasty.
For the Filling:
300g rabbit meat (from the saddle and back legs), finely chopped
salt and freshly-ground black pepper, to taste
Method:
Take two rounds of the pasty pastry and fold half of each round over a rolling pin (this makes it easier to cover the filling) and arrange the half the rabbit meat over the uncovered half of pastry. Season to taste with salt and black pepper.
Dampen the edges lightly with water or milk then use the rolling pin to cover the filling with the other pastry half (so that you have a half-moon shape).
Now use your finger and thumb to either crimp the edges of the pastry together then cut a gash in the centre. Place on a baking tray and repeat the process with the second pasty then transfer to an oven pre-heated to 200°C and bake for about 40 minutes, or until the rabbit meat is cooked through and piping hot and the pastry is firm and golden.
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