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

Instructions

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.