Intro: Apple and Custard Pastie
This is a great thing to make with any kind of apple. I used windfall apples from my tree (a boscoop variety) that I was given for my first Christmas present. This year my tree produced the most it has ever produced by far so I am struggling to find things to do with them.
this is a relatively simple recipe which gives a delicious end product that is a good use of apples that are not so beautiful or windfalls which are slightly rotten.
Step 1: Ingredients
for the custard:
275 ml cream
3 egg yolks
1 level tablespoon of caster sugar
1 level teaspoon of cornflour
2 drops of vanilla extract
for the rest of the pastie:
any apples you have. 3 medium ones should do
pastry. I cheated and bought mine in the supermarket
Step 2: Custard
Heat the cream up to a boil. Mix up the other ingredients thoroughly in a bowl and when the cream gets to the boil pour the cream into the bowl with the other ingredients and mix it in. Then pour it back into the pan and heat it up gently still stirring until the custard thickens.
Leave it to cool off.
Step 3: Cutting Apples
Wash and cut out any damaged parts of the apple and the core then peel and cut the apple into small cubes and mix it with a table spoon of brown sugar.
Step 4: Making the Pastie
Roll out the pastry into 4 circles and put a large table spoon of the apples onto the circle and add some of the custard. Fold over the circle and squish the edges together so that it looks like a pastie the press a fork onto the edge to make the effect. then glaze the pastie milk or egg yolk.
Step 5: Oven
Place the pasties on baking parchment on a tray in the oven at 200°C 390°F for about 17 minutes but trust what you see you want it to look golden brown.
Step 6: Serve+eat
Leave it 10 minutes before eating and preferably serve with ice cream if you have any (I didn't :( ).
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First Prize in the
Uppermost Chef: Apples Challenge