RECIPE BY:
Matt Sinclair
SERVING SIZE:
2 – 4 people
INGREDIENTS:
- 1 Tbsp butter
- 2 Granny smith Apples, peeled, cored, diced
- 2 Tbsp raisins
- 1/4 cup brown sugar
- 1 tsp mixed spice
- Salt
- 1/3 cup caster sugar
- 1 Tbsp ground cinnamon
- Puff pastry
- Vanilla ice cream, to serve
METHOD:
- Heat the butter in a medium pan over a medium heat until foaming. Add the apples and raisins and cook, stirring for 1-2 minutes to soften slightly. Add the brown sugar, mixed spice and a small pinch of salt. Cook, stirring often for 7-8 minutes or until apples are fork tender and caramelised. Remove from the heat and allow to cool.
- Create 8 discs from the Puff Pastry. Use a small bowl as a template to cut around. Place the discs on a baking tray lined with baking paper.
- Next, scoop a small bundle and place in the centre of the pastry, careful not to overfill. With another piece of pastry, stretch out gently and place on the top like a lid. Make sure to push all air out as you seal it, then press the edges with a fork to clamp it closed. Brush with egg yolk, sprinkle with castor sugar and cinnamon and put into the oven for 20-25 minutes until golden brown.
- Serve with vanilla ice-cream and enjoy!
Our friends at Wine Selectors recommend pairing this dish with a Botrytis Semillon.
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