Ease of Preparation: Medium
Time of Preparation: 1 1/2 hours
Yield: 6 servings
Ingredients:
- 4 ounces flour (110 grams)
- Pinch of salt
- 2 ½ ounces butter (60 grams)
- 1 tablespoon lemon juice (15 millilitres)
- 1 egg
- 6 apples
- ½ cup orange juice (125 millilitres)
- ½ cup raisins
- 8 ounces Roquefort cheese
- ½ cup walnuts
Method:
Preheat the oven to 425 degrees Fahrenheit
For the pastry, wrap the butter in tin foil and put it in the freezer for an hour. After that time, sift the flour and the salt together and take the butter from the freezer. Holding it in the foil, dip it in the flour and then grate it coarsely into the flour. Mix up the flour and butter with a fork until it looks evenly distributed. Sprinkle on the lemon juice and bring the dough together with your hands, adding water if necessary. Wrap the dough in plastic wrap and set aside in the fridge for 30 minutes to rest.
Roll out the dough to fit your baking tray. Prick the surface of the pasty with a fork and brush it with beaten egg and bake for 10 to 12 minutes, or until a golden brown, crisp colour.
Cut the pastry into three wide strips, being careful not to break it apart.
Peel and core 5 of the apples. Chop them into small pieces. Put them in a saucepan with the orange juice, the raisins and the cinnamon. Cook over a medium heat until soft. Break any of the larger pieces of apple up. This should be rough texture without any large lumps.
Cut the Roquefort into very thin slices. On a large serving plate put a slice of pasty down. Then add a layer of apple and raisin mixture, crumble on some walnuts and add a layer of Roquefort cheese. Add a second layer of pastry and the same again. Finish with a top layer of pastry and decorate with pieces of sliced apple and walnut.
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