English Mushroom, Chard and Ricotta Cornish Pasties

  1. FOR THE FLAKY PASTRY: Sift the flour into a bowl, add salt and sugar and mix thoroughly.
  2. Add the vegetable shortening and butter and work through using fingertips only until a sandy texture is achieved.
  3. Add just enough ice cold water to bind and form a firm ball of pastry.
  4. Relax in the fridge for 30 minutes.
  5. Roll to 1/4-inch thick and cut into 8-inch circles.
  6. Place to one side and refrigerate.
  7. FOR THE FILLING: In a medium saute pan over gentle heat, add the olive oil and gently saute the onions and garlic for 3 to 4 minutes.
  8. Add the Swiss chard and continue to cook for an additional 4 to 6 minutes, seasoning with a little salt and pepper.
  9. Add the fennel seeds, fresh thyme and chopped mushrooms.
  10. Continue to cook for an additional 4 to 6 minutes.
  11. Adjust the seasoning and remove from heat.
  12. 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.
  13. 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.
  14. 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.
  15. Note: Cornish pasties are best eaten warm.
  16. Once they are cooked, allow them to cool and wrap them in aluminum foil until ready to eat.
  17. They make a great picnic snack, and-hand held lunch or light supper.
  18. Chef Michael Bonacini.

flour, cornmeal, sugar, salt, vegetable shortening, butter, water, swiss chard, mixed mushrooms, onion, garlic, thyme, fennel, nutmeg, ricotta cheese, olive oil

Taken from www.food.com/recipe/english-mushroom-chard-and-ricotta-cornish-pasties-290878 (may not work)

Another recipe

Switch theme