Tasty Lancashire cheese and apricot pasties
200g tasty Lancashire cheese, sliced 16 dried apricots 250g strong flour, sifted, plus extra for dusting 200g chilled unsalted butter, chopped, plus extra for greasing 1 egg, plus 1 yolk approximately 160ml ice-cold water sea salt
Place the apricots in a bowl and cover in cold water. Leave to stand until use. In a large bowl, place the flour, butter cubes and a pinch of sea salt. Stir briefly to cover the butter with flour. In a jug, whisk the egg yolk, then make it up to 160ml with the ice-cold water. Mix, then bring together with the hands to make a dough. Wrap in cling film and leave to chill for 1 hr. Take the pastry out of the fridge. On a surface lightly dusted with flour, roll it into a rectangle, approximately 30 x 20cm. Fold one of the shorter ends halfway up the pastry, then fold the other end over it. Turn so the folds face front and roll to the same size again. Repeat the process twice, then wrap the pastry in cling film and leave to chill for 1 hr. Preheat the oven to 200°C/gas mark 6 and grease a flat oven tray with butter. On a clean work surface dusted in flour, roll out the pastry to a 30 x 30cm square. Trim the edges to make them straight and cut into nine squares. Whisk the egg in a small bowl. Drain the apricots and chop finely, then divide the pieces between the pastry squares, placing them in the middle of each one. Do the same with the slices of cheese. Brush the edges of the pastry with some of the egg wash, then fold each over to make triangle shapes. Press the edges down and roll up slightly to seal. Transfer the pasties to the prepared tray and brush with the remaining egg wash. Cook for 15-20 mins until golden. Allow to cool for 5 mins before serving.