Ceps & apples in puff pastry

Name: Ceps & apples in puff pastry
Yield: Serves 2
Ingredients: 125 ml cold water; 40 g dried porcini mushrooms; 5 Cox’s apples, peeled; flaked sea salt and black pepper; 2 splashy tablespoons brandy; a splash of sunflower oil; 60 g butter; 2 garlic cloves, finely chopped; 2 medium shallots, halved and finely sliced; 1 bay leaf; 185 g butter, chilled, cut roughly into 2cm dice; a good pinch of fine sea salt; 225 g plain flour, plus extra for dusting; 1 free-range egg, beaten; 2 teaspoons lemon juice

Preparation info

Serves
2

Difficulty
Medium

Appears in

The Good Table

By Valentine Warner

Published 2013

About

I was trying to think of an alternative to potatoes that could be eaten with beef and here is my autumn inspiration. The crispy pastry is very good for chasing gravy around the plate.

Ingredients

40 g dried porcini mushrooms
5 Cox’s apples, peeled
60 g

Pastry
Autumn
Pie
Vegetarian

Method

To make the pastry, sift the flour and salt into a large bowl. Drop in the butter and toss with a large metal spoon until it is lightly coated in the flour. Mix the water and lemon juice together and pour into the bowl. Use a table knife to cut across the mix about 30 times, chopping the butter into the flour until the dough comes together. When it forms a loose lump, tip it on to a board and s