Tasty Lan­cashire cheese and apri­cot pasties

Landscape (UK) - - Savoury Treats -

Makes 9

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.

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