Apple chaussons

Serves 14-16 Cakes, Bread and Pastries

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Method

For the pastry, combine the flours and salt in a mixing bowl, add 50g chilled diced butter and rub in using your fingertips. Make a well in the centre and add the egg yolk. Mix the iced water with the lemon juice and add 75ml, mixing with a round-bladed knife to bring the dough together – you may need to add a drop more liquid but the dough shouldn’t be too wet. Gather into a ball and flatten into a rectangle. Cover with cling film and chill for 1 hour.

Lightly dust the work surface with flour. Roll the dough into a rectangle three times as long as it is wide (15 x 45cm), with one of the shortest sides nearest to you. Place the remaining 200g butter between two sheets of baking parchment and, using a rolling pin, flatten it into a neat square slightly smaller than one-third of the pastry rectangle. Place the butter on the middle section of pastry, fold the bottom third up over it, brush off the excess flour and fold the top third down so that the butter is encased. Brush off any excess flour and turn the square 90 degrees clockwise. Roll into a similar-sized rectangle as before, trying to keep it as neat as possible, then again fold the bottom third up over the middle third and the top third down, brushing off excess flour each time. Lightly press the pastry edges together, turn 90 degrees clockwise, wrap in cling film and chill for 1 hour.
Repeat this rolling, folding and turning twice more so that you have rolled it 5 times in total. Leave in the fridge for 2 hours before using.

Meanwhile, tip the apples into a saucepan with the butter and sugar. Cover and cook over a gentle heat for about 5 minutes until soft and tender but not mushy, stirring to prevent the apples catching on the base of the pan. Add the lemon juice and leave to cool.

Roll out the pastry on a lightly floured work surface to a thickness of 2mm and, using the cutter, stamp out 14-16 discs. Spoon 1tbsp filling into a mound onto one half of each disc. Brush the other half with a little cold water, fold over the filling and press the edges together to seal. Using a small knife, knock up the edges, brush the pastry with the beaten egg and arrange on baking parchment-covered baking trays. Chill for 30 minutes.

Preheat the oven to 190C/ 375F/Gas 5. Brush the pastries again with egg and, using the point of a small sharp knife, score a leaf pattern into the pastry, being careful not to cut all the way through. Bake on the middle shelf for 20-25 minutes until well risen and golden brown. Serve warm or at room temperature.