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

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

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

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Ceps & apples in puff pastry

Ingredients

Method

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