apple and raisin parcels

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Cooking receipe to make apple and raisin parcels under category General Recipes. You may find some video clips related to this receipe below.

apple and raisin parcels

delia smith

for the shotrcrust pastry:

350g plain flour

pinch of salt

75g softened lard oz

75g softened butter

little cold water

for the filling:

225g bramley apples (unpeeled) cored and cut into 10mm dice

110g coxs apples (unpeeled) cored and cut into 10mm dice

75g raisins soaked overnight in 120ml dry cider

8 teaspoons semolina

16 whole cloves

50g golden caster sugar plus an extra teaspoon for sprinkling

1 egg white lightly beaten

non stick baking n measuring 25.5 x 5cm and 2.5cm deep.

The night before soak the raisins in the cider. The next day start the pastry and to do this sift the flour with the pinch of salt into a large bowl holding the sieve high.

Add the lard and butter and using your fingertips lightly rub the fat into the flour lifting the mixture up to give it a good airing. When the mixture is crumbly add about a tablespoon of cold water.

Start mixing the pastry with a knife then finish off with your hands adding a little more water till you have a smooth dough that leaves the bowl clean.

Pop it in a polythene bag and chill for 30 minutes.

Preheat the oven to gas mark 6/400F/200C. Remove the pastry from the fridge then divide it into four pieces.

Dust your work surface lightly with flour then roll each into a length about 25.5 x 13cm and trim each piece into two 13cm squares. Working with two squares at a time scatter a teaspoon of semolina over each pastry square then mix both varieties of apple together and add 2 tablespoons of chopped apples 2 cloves 2 teaspoons of sugar and some drained raisins to each square.

Brush the edges of each square with some of the beaten egg white then loosely fold the comers over.

Using a fish slice to help you lift each parcel into the tin tucking them neatly into the corners and repeat with the remaining squares so that they all fit snugly in the tin.

If you have any fruit left over carefully lift the corners of each parcel and add some more apples and raisins.

Either leave the parcels open or squeeze the pastry corners together a little more.

Brush the pastry with the remaining beaten egg white and scatter the rest of the sugar over along with the extra teaspoon of sugar. Bake in the oven on the shelf just above centre for 50 minutes then serve warm with cream ice cream or English Custard (qv) and dont forget to warn your guests that there are a few whole cloves lurking. Note: If youre using blackberries gooseberries rhubarb or bladccurrants use a level dessertspoon of semolina in each parcel to absorb the extra juice.

This is yet another version of a good old apple pie but the great thing about this recipe is that it bakes into individual portions so its much easier when you come to serve it. Raisins are a good winter addition but in autumn you could replace them with 110g of blackberries or in summer make the whole thing with 450g of ooseberries adding 95g sugar

Serves 8

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