English Mushroom, Chard and Ricotta Cornish Pasties

Submitted by Olha7397

"Bite into an English standard."

 

• Ready In: 48mins
• Ingredients: 16
• Yields: 8 pasties

ingredients

• FLAKY PASTRY

• 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

• CORNISH PASTRY FILLING

• 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

directions

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.