- Serves: 6
- Cook Time:
- Prep Time: 45 minutes plus chilling
- Effort: medium
- 50 g unsalted butter
- 5 large Granny Smith apples
- 2 onions, thinly sliced
- 225 g Kirkham's lancashire cheese, coarsely grated
- 2 tsp thyme, leaves only
- 1 small egg, beaten
- black pepper
For the thyme pastry:
- 250 g plain flour, plus extra for dusting
- pinch of salt
- 1 tsp thyme, leaves only
- 125 g butter, diced
- 3-4 tbsp cold water
1. First make the pastry. Sift the flour and salt into a mixing bowl. Sprinkle in the thyme. Rub the butter into the flour until the mixture resembles fine breadcrumbs. Sprinkle the water over the surface, then stir in with a fork until the mixture binds together. Knead very lightly, then divide into two balls, one slightly bigger than the other. Wrap in cling film and chill for 30 minutes.
2. Preheat the oven to 180°C/gas 4.
3. Melt the butter in a heavy-based frying pan. Add the apples and onions and gently fry over medium-low heat for 15-20 minutes until softened.
4. Remove from the heat and stir in the cheese, thyme and seasoning. Leave to cool.
5. Roll out the pastry thinly on a floured surface. Place the larger piece in a 22-25cm loose-bottomed flan tin, then heap on the filling. Cover with the top layer of pastry, seal and crimp the edges, and cut a cross in the middle to vent the steam. Brush with beaten egg.
6. Bake for 35-40 minutes. Leave to stand for 15-20 minutes before serving.
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