ingredients:

250 grams flour

125 grams cold firm butter

100 ml water

Pinch of salt

for the filling:

4 to 5 apples

Approx 4 tbsps of sugar

30 grams currants

30 grams raisins

Cinnamon

for brushing:

1 egg yolk, or a mix of milk and sugar.

method:

Prepare (or buy) short crust pastry. Roll the pastry not too thinly and cut out large circles (6in/15cm).

Prepare the filling by dicing the peeled apples and mixing them with the sugar, cinnamon, well-drained previously washed currants and raisins. (Note: Do NOT prepare the filling in advance, as the sugar will dissolve, making the pastry too damp.)

Heap some filling on each circle of pastry and fold the edges over it, gluing the edges down with water. Brush each apple fold with the egg yolk, which has been lightly beaten in a tablespoon of water, or use the mix of milk and sugar. Put the folds on a buttered baking tray and bake them in the middle of a hot oven for approximately 10 minutes, until golden brown and well cooked.

Don’t wait too long before eating them as the crust will soon become limp because of the moist filling.