Apple (and Mincemeat) Patries
Added by JamJarTrifle | Sun 30 Oct 2011 @ 15:56
These Pasties are amazing, they taste great. The pastry isn\'t sweet, but the filling is so sweet that it makes up for that.
This recipe is also easily adjusted, for instance;
- You could stew the apples instead of frying them, to give the pasty a more homely feel to it.
- You don\'t have to use this recipe with apple. Just take the basic pastry recipe, and use whatever fruit you like. Rhubarb, or Peaches would both make nice pasties.
- You could replace the mincemeat in this recipe with something else. The mincemeats just there to make them a bit more filling, so you could also use blackberries, or other fruits.
-200g plain flour (plus extra for rolling)
-a knob of butter
-2 cooking apples , cored and thinly sliced
-some mincemeat, left over from Christmas (optional)
-1 egg (optional)
1) First, melt a knob of butter in a large frying pan. After the butter has melted, lightly fry the apples in cinnamon and caster sugar, to taste, until they are sticky and slightly soft. You might have to do this in batches. While the apples a frying, preheat the oven to 180 degrees celsius. (If you are using mincemeat, take the apples off the heat, and stir it in. )
2) Next, mix the flour, the salt and the margarine into breadcrumbs. Slowly add the water, mixing it with the breadcrumbs until it becomes a dough. If it is too sticky, add flour; if it is too dry, add some more water.
3) Separate your ball of pastry into quarters, and then roll out one of the quarters into a circle.
4) Put a few tablespoons of the apples onto one side of the pastry circle, and then fold the other half off the pastry other the top, sealing the edges, until it looks like a pasty.
5) Do this to all the other circles of pastry.
6) Brush the pasties with an eggy wash, made with the egg. ( Whisk the egg with a pastry brush, or fork, until combined).
7) Place them onto a greased baking tray, and put them into the oven, for 30 - 45 mins, or until golden.