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. ---------------------------------------------------------------------------
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