English Mushroom, Chard and Ricotta Cornish Pasties |
|
 |
Prep Time: 30 Minutes Cook Time: 18 Minutes |
Ready In: 48 Minutes Servings: 12 |
|
Bite into an English standard. 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 |
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.
|
|