English Mushroom, Chard and Ricotta Cornish Pasties

Name: English Mushroom, Chard and Ricotta Cornish Pasties
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ¼ cups all-purpose flour; ¼ cup cornmeal; ½ teaspoon sugar; 1 teaspoon salt; ½ cup vegetable shortening; ½ cup butter; ½ cup ice cold water; 1 ½ cups swiss chard (washed, picked and shredded); 2 ½ cups mixed mushrooms, chopped; 1 small onion, finely chopped; 1 12 garlic cloves, minced; 1 sprig fresh thyme; ¼ teaspoon fennel seed; 1 pinch grated nutmeg; 1 cup ricotta cheese; splash olive oil

Servings: persons

2 ¼ cups all-purpose flour
¼ cup cornmeal
½ teaspoon sugar
1 teaspoon salt
½ cup vegetable shortening
½ cup butter
½ cup ice cold water
1 ½ cups swiss chard (washed, picked and shredded)
2 ½ cups mixed mushrooms, chopped
1 small onion, finely chopped
1 12 garlic cloves, minced
1 sprig fresh thyme
¼ teaspoon fennel seed
1 pinch grated nutmeg
1 cup ricotta cheese
splash olive oil

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.

646

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 ¼ cups all-purpose flour, ¼ cup cornmeal, ½ teaspoon sugar, 1 teaspoon salt, and more.

Yes, English Mushroom, Chard and Ricotta Cornish Pasties falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!