Spinach and Ricotta Pasties from “Short and Sweet”
Until today I’d never made pastry of this type, and I looked forward to seeing just how spectacularly I could mess it up.
In my experience with Short and Tweet challenges, two attempts are required at a recipe before I can turn my back on it with a nod of satisfaction. Either this recipe is dead easy, or my skills are improving because I didn’t need a second go to get it right. The pastry proofed as it should, perhaps longer than required. My husband decided to come home from work early so that lovely rosy-tint mound was left to get on with it alone for an extra 20-minutes while I popped down to the rail station.
I used my old massive stock pot to ‘blanch’ the spinach. This was probably the most testing element of the recipe as I tried to turn the leaves in the pot so that all of them wilted. I would sure like to know how others managed this blanching process. I was rather fumble-fingered at it – spinach leaves popping out all over the place. Molly discovered that she likes spinach, and she doesn’t care that it’s been on floor.
I wasn’t sure about the slashing. I understood the diagonal bit but didn’t know if they should be long or short cuts. As it turned out, the deep cuts were sort of long. Not sure if that’s right or not. I wish Dan’s book had a photo of a slashed and baked pasty, a visual guide for the uninitiated like me.
And lastly, the spinach and ricotta filling is so delicious that I intend to use it again, maybe to fill an omelette or a hollowed-out roll.
Dan Lepard’s “Short and Sweet” book is available at Amazon UK
[edited and updated 28 Feb 2012]