Pratie Apple

Preparation info

  • Difficulty


Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About

This recipe first appeared in Traditional Irish Recipes by George L. Thomson.

I cooked this in Veronica Steele’s kitchen. Veronica’s house is on the most westerly point of Ireland, set in bleak but beautiful countryside. She also makes Milleens cheese, a great Irish cheese similar to the Munster cheese of Alsace – not surprisingly, as Irish monks took the original recipe there.


  • 8 oz (250 g) potatoes
  • 4 oz (125 g) flour
  • ½ teaspoon baking powder
  • Salt
  • 3 cooking apples, peeled, cored and sliced
  • Sugar
  • Honey
  • Butter


Boil and mash the potatoes. Add the flour, baking powder and a little salt to make a dough. Roll out into a large circle and cut into quarters. Divide the apples between two of the pastry triangles. Cover with the other two and seal the edges. Cook in a frying pan, turning once. When browned and cooked, cut a hole in the top of each and put in a generous helping of sugar and honey with a little butter Allow all of this mixture to melt and serve very hot.