A warm­ing bon­fire night snack, easy and de­li­cious and full of au­tumn flavour

Hertfordshire Life - - FINE FOODIE -


(serves four-eight)

2 tsp finely chopped rose­mary

320g puff pas­try (ready rolled)

3 tbsp dry cider

2 star anise

1 cin­na­mon stick 4 ap­ples cored, peeled and diced

50g mixed fruit

2 tsp mixed spice

3 tbsp golden sugar 2 tbsp milk


(prep: 20 min­utes) Pre-heat the oven to 180C.

Put the ap­ple in a saucepan and add the rose­mary, two ta­ble­spoons of sugar, cider, star anise, cin­na­mon and mixed spice. Heat gen­tly for five min­utes un­til the ap­ples are ten­der.

Put the saucepan to one side to cool, take out the cin­na­mon and star anise, then add the mixed fruit.

Cut the pas­try into four-eight squares (de­pend­ing on size pref­er­ence). Place on a non-stick bak­ing tray. Brush the edges with milk and fill each square with the spiced fruit, be­ing care­ful not to over­fill.

Fold the pas­try over and seal the edges us­ing a fork. With a sharp knife make lit­tle holes in the mid­dle of the turnover then glaze with the rest of the milk and sprin­kle the re­main­ing sugar over the tops.

Bake for 20-25 min­utes. Serve warm with cus­tard or cream.

Recipe by Tina Richard­son, Stanstead Ab­botts au­thor of A Cook’s Guide to Herbs

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