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