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Mushroom and Ricotta Pasties
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The crumbly pastry here is best when slightly warm, so don’t put the pasties in the fridge unless you have to. Make them the day before, but bake them on the day and wrap in foil.
The Corker recommends a South African Merlot or Shiraz to compliment these intricately flavoured pasties.
Typical values per serving:
This recipe was first published in October 2007.