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500g/1lb 2oz puff pastry
1 egg white, lightly beaten
caster sugar, to dust
For the filling
200g/7oz stewed apple
25g/1oz caster sugar
50g/2oz raisins, chopped
25g/1oz walnuts, chopped
• Preheat the oven to 210°C/425°F/Gas mark 7. Lightly grease a
• Roll the pastry on a lightly floured work surface to a rectangle about
45 x 35cm/18 x 14in. Cut out 12 rounds measuring 10cm/4in.
• To make the apple filling, mix together the ingredients in a mixing bowl.
• Divide the filling among the pastry rounds, then brush the edges with
water. Fold the pastry in half to make a half-moon, and pinch the edges
firmly together to seal. Brush the tops with egg white, and dust with
caster sugar. Make 2 small slits in the top of each turnover. Bake for
15 minutes, then reduce the temperature to 190°C/375°F/Gas mark 5
and bake for a further 10 minutes. Serve warm.
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