Apple Dumplings

Preparation time: 30 minutes
+ 20 minutes chilling
Cooking time: about 35 minutes
Serves: 4

• 2 cups (300g) plain flour
• 2 tablespoons caster sugar
• 150g cold butter, chopped
• 3 tablespoons chilled water
• 4 medium Granny Smith apples (about 150g each)
• 3 tablespoons fruit mince
• 1 cinnamon stick, optional
• 1 egg, lightly beaten

1. Combine the flour, sugar and butter in a large bowl. Rub together until the mixture resembles fine breadcrumbs. Add the water and mix with a knife until the mixture starts to clump together, adding only a little more water if necessary.
2. Gather the dough into a ball, then divide into four equal portions. Roll each portion out on a sheet of non-stick baking paper to a 20cm round.
3. Peel and core the apples. Place an apple on the centre of a pastry round, and fill the cavity with fruit mince. Cut four Vs into the pastry, almost to the base of the apple, and about 4cm wide at the outside edge. Carefully lift out the pastry triangles and reserve. Fold the pastry up around the apple, pressing the joins to seal. Place onto a baking tray lined with non-stick baking paper. Using a cutter (or freehand), cut leaf shapes from the reserved pastry. Refrigerate for 20 minutes, and preheat the oven to 180°C.
4. Brush the pastry all over with the egg. Position the pastry leaves and brush them with egg. Bake for 40 minutes, until golden brown. If you like, cut thin strips from the cinnamon stick and insert these into the top. These dumplings are delicious served with custard.

Copyright CTC Productions 2011