Chaussons aux Pommes with Graham Hornigold
Rough Puff Pastry 125 g soft flour 125 g strong flour 5 g salt 250 g butter, cold, cubed 110 g cold water
Method: 1. Place the flours, salt and cold cubed butter in the bowl of a stand mixer. 2. Using the paddle attachment, mix for 3-4 minutes, until the butter starts to incorporate into the flour, but ensuring there are still visible lumps of butter. 3. Add the cold water and mix just until a dough forms. Shape into a rectangle and refrigerate 1 hour. 4. Remove from the fridge and give the puff two single turns. Place back into the fridge to rest for one hour. 5. Remove from the fridge and give the puff two more single turns. Place back into the fridge to rest for a further hour. 6. Roll out to 2-3 mm thick and use as required.
6 apples- Bramley, Cox, Braeburn 2 Tbsp brown sugar ½ tsp cinnamon 1 egg 2 Tbsp demerara
Method: 1. Peel and dice the apples. 2. Sauté the apples with the sugar and cinnamon. Cook until soft but still a little chunky. 3. Cool before using. 4. Roll the pastry to 2mm. Cut into discs approx. 12cm in diameter. 5. Place 2-3 spoons of the apple compote on one half. 6. Beat the egg lightly, use the egg wash to seal and crimp the edges of the turnover. 7. Brush the tops of the turnovers with a little more eggwash, then sprinkle with demerara. 8. Bake at 190deg C for 12-15 mins or until golden brown.
Photo by Heather Kaniuk