Click on the image, above to submit to Pinterest.

Rice Pudding Pasty

Rice Pudding Pasty is a traditional English recipe (from Cornwall) for a classic dessert Cornish pasty a shortcrust pastry filled with rice pudding thickened with egg that's oven baked and served warm. The full recipe is presented here and I hope you enjoy this classic English version of: Rice Pudding Pasty.

prep time

20 minutes

cook time

45 minutes

Total Time:

65 minutes

Serves:

2

Rating:

Tags : Vegetarian RecipesDessert RecipesBaking RecipesBritish RecipesEnglish RecipesCornish Recipes

Original Version

This is a classic recipe derived from the 1929 volume of traditional Cornish recipes: Cornish Recipes, Ancient and Modern, Edith Martin, Truro, 1929

The relevant chapter being the one on Pasties (With varies Fillings)

Cook some rice in milk as if for pudding, sweeten and mix with an egg; make some good short pastry, fill with the cooked rice and bake in a good-sized pasty until pastry is well done. Shortlanesend W.I.

Modern Redaction

Ingredients:

pastry for pasties

For the Filling:
200g to 300g cooked rice pudding, cold (this is an excellent way of using-up left-over rice pudding)
2 eggs, beaten
freshly-grated nutmeg, to taste (optional)

Method:

Prepare the rice pudding according to the classic rice pudding recipe. Either allow to cool for this recipe, or use-up the leftovers. Flavour the cold rice pudding with nutmeg (optional) then work in the beaten eggs.

Prepare the dough as for the pastry for pasties recipe. 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 rice pudding filling mix over the uncovered half of pastry (how much will depend on the size of your rounds).

Dampen the edges of the pastry 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 30 minutes, or until the filling is piping hot and the pastry is firm and golden.