Autumn Baking Savoury Cook Meals Seasons

Apple, Parmesan & Mustard Seed Pie

March 23, 2015
Sophie Zalokar Recipe for Apple Parmesan Mustard Seed Pie

New season’s West Australian apples are an absolute joy! Aside from the traditional sweet pies, this quick savoury open-style pie relies on the wonderful paring of cheese with apple.

Ingredients

(Serves 4)

1 ¼ cups plain flour
120 g cold unsalted butter, diced
½ tsp salt
¼ cup plain yoghurt
¼ cup sour cream
1 tbsp grainy mustard
½ cup Parmesan, finely grated
2 Granny Smith apples
1 tsp brown mustard seeds
1 tbsp chives, finely chopped
1 tbsp fresh dill tips
freshly cracked black pepper

Method

Preheat oven to 180˚C.

Place the flour, butter and salt in a food processor and process until the texture of coarse breadcrumbs.Add the yoghurt and process until the pastry just starts to form but is not yet a mass.

Turn out onto a floured bench, press together, wrap in glad wrap and refrigerate for 10 minutes.

Mix the sour cream, grainy mustard and ¼ cup grated Parmesan together in a small bowl.

Leaving the skin on and whole, thinly slice the apples crossways.

Roll the pastry on a floured bench to a large circle ½ cm thick and lay on a lined baking tray. Spread the sour cream mix on top, leaving a 5 cm border. Lay the apple slices on top, overlapping as you go. Sprinkle over the remaining ¼ cup Parmesan and brown mustard seeds.

Bake 25 – 40 minutes until golden.

Serve garnished with chopped chives and fresh dill.

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