Pastry
2 cups (500 ml) cake flour
½ tsp (3 ml) baking powder
¼ tsp (2 ml) salt
125 g butter
about 1/3 cup (80 ml) water
beaten egg and milk to
glaze
Filling
250 g mince
1 onion, peeled and chopped
1 green apple, peeled, cored and finely chopped
2 Tbsp (30 ml) sultanas or raisins
2 tsp (10 ml) chopped fresh mixed herbs or ½ tsp (3 ml) dried
salt
and freshly ground black pepper to taste
- To make the pastry, sift together the flour, baking powder and salt. Rub in the butter with our fingertips until the mixture is crumbly. Add the water and mix quickly to a soft dough. If possible, leave in the refrigerator to rest for 30 minutes. (The pastry can also be mixed in a food processor.)
- Roll out the pastry on a floured surface to a rectangular shape of approximately 35 x 22 cm.
- Mix all the filling ingredients together and spread on the pastry. Roll up in the style of a Swiss roll, from the narrow side, then seal the edge with water. Make 12 slits in the top of the pastry and brush with egg and milk. Bake in a preheated oven and 180 °C for about 30 minutes.
Serves 4-6
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