Daily Random Recipe
INGREDIENTS:
- Pastry
- 350 grams / 3/4 pounds plain flour
- 175 grams / 6 ounces hard margarine
- Filling
- 2 tablespoons olive oil
- 3 onions cut into wedges
- 2 apples, peeled cored and cut into wedges
- 240 grams / 1/2 pounds chestnuts, cooked, peeled and halved
- 2 teaspoons chopped fresh thyme
- 1 teaspoon chopped fresh sage
- 1 tablespoon sesame seeds
- Seasoning
Preheat the oven to 200C/390F. Sift the flour into a large bowl and rub in the margarine until the mixture resembles fine breadcrumbs. Stir in 3-4 tablespoons water to form a firm dough. Wrap in plastic film and chill until ready to use. Meanwhile, heat the oil in a large pan and fry the onions over a low heat for 15 minutes stirring occasionally until golden and softened. Stir in the apples, chestnuts, herbs and seasoning. Roll out two-thirds of the pastry on a lightly floured surface and use to a line a 5 centimeter / 2 inch deep, 20 centimeter / 8 inch loose bottomed, fluted flan tin. Spoon in the chestnut mixture. Roll out the remaining pastry and use to cover the pie filling, sealing the edges with a little water. Brush the surface with a little water and sprinkle with the sesame seeds. Bake for 50-55 minutes until golden brown. Serve hot with a selection of vegetables and a red wine jus (fry finely chopped shallot in 25 grams / 2 tablespoons margarine for 2 minutes, add 300 milliliters / 1 1/4 cups red wine and boil until reduced by three quarters, add 300 milliliters / 1 1/2 cups vegetable stock and boil until reduced by half, whisk in 15 grams / 1 tablespoon margarine until glossy, season with freshly ground black pepper).