The Apple twirly got whirly and the thermomix started cooking. We saved the yummy spicy water to use in the pastry and freeze for making sorbet. I'll post that later. We also swapped the blanched almonds for some macadamias that needed using. We did things in the wrong order. But mum has helped me write out the right order. I had to go play dress ups for a while.
It turns out I'm pretty good with pastry - and next time we'll use the home-made pastry on top instead of grandma's puff pastry that needed using up. I just have to make some fresh custard to go with it...YAY
Filling:5 apples twirled in an apple slinkee and then quartered
60g raw sugar mixed with
1/2 tsp cloves
(you'll only use half of this)
PastryThe remaining 30g sugar with spices
pinch of garam masala
30-40g blanched almonds or macadamias
210g plain flour
130g cold butter cut up into dice size pieces
pinch of salt
1 medium egg yolk
3-4 tsp cooled spicy water from steaming the apples, (or orange juice)
Make the pastry by whizzing up half the sugar and spices for 3 seconds, speed 9.
Put it on your pastry mat for now. Then put in your nuts for a few seconds on speed 8.
Put the sugar back in, plus flour, garam masala and salt, and butter. Mix for 7-10 seconds on speed 10. Mum said STOP when she heard the noise change and it looked like lumpy breadcrumbs.
Add the egg yolk and water. Turn the dial to the picture of the thermomix with it's lid closed. Press the wheat symbol and stop it after 10-20 seconds.
Tip it onto the pastry mat and knead it a little bit so any sticky bits mix in. I did eat some bits because it was too yummy. Wrap it up in cling wrap and let it sit in the fridge for 15 minutes.
Put the water in the bowl of the thermomix. Place apple pieces into the steamer part, (called the varoma). I split them between the two layers. Sprinkle the rest of your spice mix over the apples. Put the lid on the thermomix and the steamer on top. Press the timer to 30 minutes, then press the 'varoma' temperature and then turn the dial to speed 3. Mum stirred the apples a couple of times.
While the apple steams, you can get the pastry ready. The oven needs to go really hot - fan bake 220 degrees. Rub your butter paper over your pie tin and then get your rolling pin. Mum helped me to roll up the pastry on the pin and then she laid it gently out over the tin. It was still pretty messy so we just patched it all up. Then my favourite part was trimming the edges. I had to eat all the bits I cut off.
I put the pastry in the freezer for 10 minutes and then the oven for 12. We should have pricked it with a fork first. Then we filled it up with the apple and put strips of puff pastry over the top. We brushed it with a bit of honey and butter melted together. Mum put it back in the oven for another 25 minutes. I can't wait to eat it.