English Mushroom, Chard And Ricotta Cornish Pasties

Total Time: 48 mins Preparation Time: 30 mins Cook Time: 18 mins

Ingredients

• 2 1/4 cups all-purpose flour
• 1/4 cup cornmeal
• 1/2 teaspoon sugar
• 1 teaspoon salt
• 1/2 cup vegetable shortening
• 1/2 cup butter
• 1/2 cup ice cold water
• 1 1/2 cups swiss chard (washed, picked and shredded)
• 2 1/2 cups mixed mushrooms, chopped
• 1 small onion, finely chopped
• 1 1/2 garlic cloves, minced
• 1 sprig fresh thyme
• 1/4 teaspoon fennel seed
• 1 pinch grated nutmeg
• 1 cup ricotta cheese
• splash olive oil

Recipe

• 1 for the flaky pastry: sift the flour into a bowl, add salt and sugar and mix thoroughly. add the vegetable shortening and butter and work through using fingertips only until a sandy texture is achieved. add just enough ice cold water to bind and form a firm ball of pastry. relax in the fridge for 30 minutes. roll to 1/4-inch thick and cut into 8-inch circles. place to one side and refrigerate.
• 2 for the filling: in a medium sauté pan over gentle heat, add the olive oil and gently sauté the onions and garlic for 3 to 4 minutes. add the swiss chard and continue to cook for an additional 4 to 6 minutes, seasoning with a little salt and pepper. add the fennel seeds, fresh thyme and chopped mushrooms. continue to cook for an additional 4 to 6 minutes. adjust the seasoning and remove from heat. once the mixture has cooled enough to handle, add the ricotta cheese, mix gently and check the seasoning one more time before adding a pinch of nutmeg.
• 3 in the centre of the pastry disc, place approx 1 1/2 tablespoons of filling, egg wash the perimeter of the pastry and crimp well to seal. brush the cornish pasty with the egg wash and bake in a pre-heated oven 325 degrees fahrenheit for approximately 15 to 18 minutes or until light golden brown all over.
• 4 note: cornish pasties are best eaten warm. once they are cooked, allow them to cool and wrap them in aluminum foil until ready to eat. they make a great picnic snack, and-hand held lunch or light supper.
• 5 chef michael bonacini.