The flesh and skin of red bush apples have a unique tangy flavour. Combined with Granny Smith apples, they create a twist on the traditional apple bundle.
- 1 cardamom pod, crushed
- 1 cinnamon stick
- 60 g unsalted butter
- 170 g red bush apples, peeled, cored and diced
- ¼ tsp mixed spice
- 400 g Granny Smith apples, peeled, cored and diced
- 40 g raisins
- 100 g brown sugar
- 1 tsp plain flour
- Wattleseed and vanilla ice-cream, to serve
- 375 g (2½ cups) plain flour, plus extra, for dusting
- 170 g cold unsalted butter, chopped
- 1 tsp ground wattleseed
- ½ tsp sea salt flakes
- 160 ml iced water
- 1 egg lightly beaten, for glazing
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chilling time: 1.5 hr
1. For the pastry, place the flour, butter and salt in a food processor and pulse for 10 seconds or until the mixture resembles breadcrumbs. Gradually add the iced water and pulse just until the mixture comes together. Turn out onto a lightly floured surface and gently shape into a smooth ball. Cover in plastic wrap and refrigerate for 30 minutes.
2. Meanwhile, lightly toast the cardamom and cinnamon in large dry frying pan over medium heat for 30 seconds or until fragrant. Reduce the heat to low, add the butter, red bush apple and mixed spice. Stir for 2-3 minutes, then add all the remaining ingredients except the flour. Simmer until the Granny Smith apple pieces are tender but still holding their shape, then sprinkle over the flour and stir until the sauce has thickened slightly. Remove from the heat, stand until cool, then refrigerate until completely cold.
3. Preheat the oven to 180˚C.
4. To assemble the bundles, roll out the pastry on a lightly floured surface until 2 mm-thick. Using a 15 cm pastry cutter, stamp out 4 pastry rounds and place on a baking tray lined with baking paper. The pastry scraps can be layered and re-rolled for another use. Place one quarter of the cooled apple filling in the centre of each pastry disc (you will need about 120 g filling per serve), brush the edges with beaten egg and fold over into a half circle. Press the sides together, then use a fork to crimp the edges and seal well.
5. Bake for 30 minutes or until the pastry is golden brown. Serve warm with wattleseed and vanilla ice-cream.
Explore a Taste of the Territory with Jimmy Shu on SBS Food and On Demand.