Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup cold water
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 egg, beaten
- Salt and pepper to taste
Special equipment needed:
- Rolling pin
- Pastry brush
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. In a large mixing bowl, combine the flour and salt. Add the cubed butter and mix until the mixture resembles coarse crumbs.
2. Gradually add the cold water and mix until the dough comes together. Knead the dough for a few minutes until it becomes smooth.
3. Cover the dough with plastic wrap and refrigerate for at least 30 minutes.
4. Preheat the oven to 375°F (190°C).
5. In a separate bowl, mix together the spinach, ricotta cheese, Parmesan cheese, egg, salt, and pepper.
6. On a floured surface, roll out the dough to 1/8 inch thickness. Cut the dough into 6-inch circles.
7. Spoon the spinach and ricotta mixture onto one half of each circle, leaving a small border around the edge.
8. Fold the other half of the dough over the filling and press the edges together to seal.
9. Place the pasties on a baking sheet lined with parchment paper.
10. Brush the pasties with the remaining beaten egg.
11. Bake for 25-30 minutes, or until the pasties are golden brown.
Time:
Preparation time: 45 minutes
Cooking time: 25-30 minutes
Temperature:
375°F (190°C)
Serving size:
6 pasties
Nutritional information:
Calories: 360
Fat: 23g
Carbohydrates: 27g
Protein: 11g
Fiber: 2g
Sugar: 0g
Sodium: 390mg
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Feta cheese can be used instead of ricotta cheese.
- Chopped kale or Swiss chard can be used instead of spinach.
Variations:
- Add cooked bacon or ham to the spinach and ricotta mixture.
- Add chopped sun-dried tomatoes or roasted red peppers to the spinach and ricotta mixture.
- Use different herbs and spices, such as basil or oregano, to flavor the spinach and ricotta mixture.
Tips and tricks:
- Make sure the butter is cold when making the dough to ensure a flaky crust.
- Don't overfill the pasties, or they may burst open during baking.
- Use a fork to crimp the edges of the pasties for a decorative touch.
Storage instructions:
Store the pasties in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pasties in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the pasties on a platter with a sprinkle of chopped fresh herbs, such as parsley or chives.
Garnishes:
Garnish the pasties with a dollop of sour cream or Greek yogurt.
Pairings:
Pair the pasties with a crisp green salad or roasted vegetables.
Suggested side dishes:
Serve the pasties with a side of roasted sweet potatoes or garlic mashed potatoes.
Troubleshooting advice:
- If the dough is too dry, add a little more water.
- If the pasties burst open during baking, try sealing the edges more tightly.
Food safety advice:
Make sure the pasties are cooked to an internal temperature of 165°F (74°C) to ensure they are safe to eat.
Food history:
Pasties are a traditional British dish that originated in Cornwall. They were originally made for miners to take to work for lunch.
Flavor profiles:
The pasties have a flaky crust and a savory filling of spinach, ricotta cheese, and Parmesan cheese.
Serving suggestions:
Serve the pasties as a main course for lunch or dinner.
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