Snowdonia Turnover


An old classic with a Snowdonia twist


Ingredients

  • 8oz/225g flaky pastry
  • 2oz/50g welsh butter
  • 8oz/225g 'Pickle Power' cheese
  • 1 Egg yolk to glaze
  • 4 shallots
  • 2 Cox's apples
  • salt and pepper

Instructions

  • Heat oven to 220c (425f) Gas Mark 7.
  • Roll out the pastry to an oblong and trim the edges.
  • Simmer the shallots in the butter until transparent.
  • Peel, core and slice the apples thinly.
  • Turn the apples over with the shallots in the butter a few times, season.
  • Grate the cheese over the top half of the pastry oblong to within 2.5cm (1 inch) of the edge, spread apple and onion mix evenly over the cheese.
  • Brush the top edges with water, fold the bottom half up and press the edges together. Cut 3 slits diagonally across the top of the pastry and brush with egg yolk.


Recipe Image