This recipe is based on that of Ren Behan, all credit for the idea goes to her. I just love the way the apples soak up the bacon and onion juices. Takes a pretty standard fruit to a new level.
Cooking time: 15 mins prep, 30 mins cooking, (45 mins total).
To wash up: 1 roasting tin, 1 board and knife, 1 frying pan.
- 1 sheet of pre-rolled puff pastry
- 4 cooking apples, sliced into thin wedges
- 4 rashers of bacon, roughly chopped
- 1 red onion, thinly sliced
- A few spoonful’s of crème fraiche
- A handful of chives, torn.
- Pre-heat oven to gas mark 7 (220’C).
- Cut the biggest circle possible out of the pastry, stab al over with a fork and place on a greased tray.
- Arrange the apples on the pastry leaving 2cm around the edge spare.
- Pop in the oven for 15 mins or until the pastry has started to puff up.
- In a pan, fry up the bacon and onion in a splash of oil (5 – 10 mins) until the bacon is cooked through and the onions softened.
- Remove the pastry from the oven and pour over the bacon mix and spread evenly.
- Slide into the oven for a further 10 mins or until crispy and golden.
- Serve up with a big dollop of sour crème and a sprinkling of chives.