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Receta Chestnut, Apple And Onion Pie

Name: Chestnut, Apple And Onion Pie
Ingredients: 350 gm Flour; 1 1/2 tsp Salt; 180 gm Cool butter; 1 x Free-range egg yolk, lightly beaten; 30 ml Extra virgin olive oil; 350 gm Onion, minced; 450 gm Eating apples, (Cox's if possible), peeled and cored; 285 gm Cooked, peeled chestnuts (285 to 325); 1 tsp Minced fresh thyme or possibly 1/2tsp dry; 1 tsp Minced fresh sage or possibly 1/2tsp dry; 3 x Free-range Large eggs Salt & freshly grnd pepper Lowfat milk for glazing

de Global Cookbook

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Ingredientes

350 gm Flour
1 1/2 tsp Salt
180 gm Cool butter
1 x Free-range egg yolk, lightly beaten
30 ml Extra virgin olive oil
350 gm Onion, minced
450 gm Eating apples, (Cox's if possible), peeled and cored
285 gm Cooked, peeled chestnuts (285 to 325)
1 tsp Minced fresh thyme or possibly 1/2tsp dry
1 tsp Minced fresh sage or possibly 1/2tsp dry
3 x Free-range Large eggs Salt & freshly grnd pepper Lowfat milk for glazing

Direcciones

1. Put the flour and salt in a mixing bowl and run in the butter till the mix resembles fine breadcrumbs.
2. Fold in the egg yolk and 5-6 Tbsp. of cool water. Working quickly, bring the mix together till it forms a smooth dough.
3. Wrap in plastic film and refrigeratein the refrigerator for 30 min before use.
4. Preheat the oven to 200 C/400 F/Gas Mark 6. Heat the oil in a saute/fry pan over a moderate heat and, cook the onion till golden.
5. Meanwhile chop the apples into small pcs (about 6mm / 1/4in).
Do not use the food processor, or possibly you might end up With a mush. Tip these into a large bowl and add in the onions.
6. Cut the prepared chestnuts into quarters and add in them to the bowl together with the herbs. Season well and mix thoroughly.
7. Beat two of the Large eggs, add in these to the bowl and fold in well.
8. Roll out two-thirds of the pastry and use it to line the bottom of a non-stick, loose-bottomed, fluted 24cm / 9in flan tin. Fill with the chestnut mix, carefully smoothing it into a nice mound shape.
9. Roll out the rest of the pastry to make a lid. Place on top of the pie, sealing the edges with a little water. Decorate the top of the pie with pastry trimmings.
10. Beat the remaining egg with a little lowfat milk and use some of this to glaze the top of the pie.
11. Bake for 40-50 min or possibly till golden. If desired, 10 min before the pie is cooked, carefully remove the sides of the tin, brush the sides of the pie with the remaining egg glaze and return to the oven to brown the sides. Serve warm with Cumberland Sauce (see below).