Cornish Rustico

Ingredients

In this Cornish adaptation of Rustico, the traditional Italian ingredients have been replaced with Cornish sausages, potatoes, and onions. The use of locally sourced ingredients adds a distinct flavor profile that reflects the culinary traditions of Cornwall. Additionally, the cooking techniques and flavors have been adjusted to align with Cornish cuisine, resulting in a unique and delicious dish. We alse have the original recipe for Rustico, so you can check it out.

• 500g (1.1 lb) Cornish sausages 500g (1.1 lb) Cornish sausages
• 500g (1.1 lb) potatoes, peeled and diced 500g (1.1 lb) potatoes, peeled and diced
• 1 large onion, finely chopped 1 large onion, finely chopped
• 2 tablespoons butter 2 tablespoons butter
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 250ml (1 cup) whole milk 250ml (1 cup) whole milk
• 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 (kcal / KJ): 550 kcal / 2300 KJ
• Fat (total, saturated): 35g, 12g
• Carbohydrates (total, sugars): 40g, 3g
• Protein: 20g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   In a large skillet, cook the Cornish sausages over medium heat until browned. Remove from the skillet and set aside.
3. 3.
   In the same skillet, melt the butter and add the chopped onion. Cook until the onion is soft and translucent.
4. 4.
   Add the diced potatoes to the skillet and cook until they are tender.
5. 5.
   Sprinkle the flour over the potatoes and onions, stirring well to coat.
6. 6.
   Gradually pour in the milk, stirring constantly, until the mixture thickens and becomes creamy. Season with salt and pepper to taste.
7. 7.
   Remove the skillet from heat and let the filling cool slightly.
8. 8.
   Roll out the puff pastry on a floured surface and cut it into two equal rectangles.
9. 9.
   Place one rectangle of puff pastry on a baking sheet lined with parchment paper.
10. 10.
    Spoon the sausage and potato filling onto the pastry, leaving a border around the edges.
11. 11.
    Brush the edges of the pastry with beaten egg.
12. 12.
    Place the second rectangle of puff pastry on top of the filling and press the edges together to seal.
13. 13.
    Brush the top of the pastry with beaten egg.
14. 14.
    Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and crispy.
15. 15.
    Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Cornish sausages — Use high-quality sausages with a good balance of meat and fat for the best flavor and texture.
• Puff pastry — If you prefer a homemade version, feel free to make your own puff pastry from scratch. However, store-bought puff pastry works perfectly fine and saves time.
• Potatoes — Choose starchy potatoes like Maris Piper or King Edward for a creamy texture in the filling.
• Onion — Opt for a sweet onion variety like Vidalia or Walla Walla for a milder flavor.

Tips & Tricks

• For added flavor, you can incorporate herbs like thyme or rosemary into the filling.
• Serve the Cornish Rustico with a side of tangy tomato chutney or a fresh green salad.
• If you prefer a spicier version, use spicy Cornish sausages or add a pinch of chili flakes to the filling.
• Make mini versions of the Cornish Rustico by cutting the puff pastry into smaller rectangles and adjusting the baking time accordingly.
• Leftovers can be reheated in the oven for a few minutes to regain their crispiness.

Serving advice

Serve the Cornish Rustico warm as a main course accompanied by a side salad or vegetables. It can also be enjoyed as a delicious snack or picnic treat.

Presentation advice

To enhance the presentation, sprinkle some fresh herbs, such as parsley or chives, on top of the Cornish Rustico before serving. The golden-brown pastry crust will be visually appealing, and the aroma of the dish will entice your guests.