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Prepare or buy shortcrust pastry. Roll the pastry not too thinly and cut out large circles (15cm/6in).
Prepare the filling by cutting dices out of the peeled apples and mix them with the sugar, cinnamon, well drained and previously washed currants and raisins. Do not prepare the filling in advance as the sugar will melt making the pastry too damp. Heap some filling on each circle of pastry and fold the edges over it, glueing the edges down with water. Brush each applefold with the egg yolk, which has been slightly beaten in a tablespoon of water or use the mix of milk and sugar.
Put the folds on a buttered baking tray and bake them in the middle of a hot oven for approximately 10 minutes until golden brown and well cooked.
Eat them not too long after wards as the crust will soon become limp because of the moist filling.
9oz flour 250g
4 1/2oz cold, firm butter 125g
1/3cup water 3.5floz/100ml
pinch of salt
1 egg yolk or a mix of milk and sugar
For the filling:
4 to 5 cooking apples
1oz currants 25g
1oz raisins 25g