Rub the flour and butter together till it resembles breadcrumbs, using a fork or your fingers.
Then mix in the granulated sugar.
In a separate bowl, whisk together the water and egg.
Quickly combine the dry and wet mixtures (I used an electric hand whisk). The consistency will be slightly sticky and wet.
Wrap the pastry in film and rest it for at least 30 minutes.
Preheat the oven to 200 C / 180 C Fan / Gas 6.
In a new large bowl, mix together the golden caster sugar, cinnamon and cornflour.
Peel the apples and pat with kitchen paper (Bramley apples have more moisture than needed for the pie).
Chop the apples into strips, then cut the strips into thirds (halves may be too big but up to you).
Add the apples to the sugar mixture and toss well, trying to cover all apples.
After 30 minutes has passed since resting the pastry, halve the the dough into two balls and roll each out between two pieces of cling film (using extra flour here may have the pastry too dry and too hard when baked so try not to).
Line a 23cm (9 in) pie dish (widest diameter measured) with one of the pastry rounds, then add the apple mixture.
Cover all this with the second piece of pastry. Trim and seal the edges, then cut air slits on the top lid in your own design.
To make sure a nice golden colour is acheived, brush over some milk on the top of the pie.
Bake the pie for 30 minutes, or until the pastry is golden brown. Remove from oven and let cool for 15 minutes before slicing and serving.
Please remember that food prepared for allergies must be prepared in a totally clean area and away from any food content that isn’t part of the recipe.
Only use totally clean utensils, clean mixer and clean mixing bowls.
Everything you use must be totally free from any food product that isn’t part of the menu, please be careful because cross contamination is easily done without realising it.
Classic jam roly poly This delicious pudding will bring back all of your childhood memories. Feel free to use any flavour jam you prefer. It’s the perfect winter comfort food. Serve with lashings of fresh custard.
Mix the flour and salt in a large mixing bowl. Place it in the fridge for a few minutes until the flour feels cold. Starting out with cold flour makes better puff pastry.
Stir the butter into the flour using the blade of a dinner knife until each piece is well coated.
Add the water, then quickly use the knife to bring everything together.
Using one hand, grab the pastry in the bowl and place it on the work surface. Shape it to a very flat roll only by pressing on it, and not by kneading it. Wrap in cling film and refrigerate for 15 minutes.
Roll out the pastry on a lightly floured work surface in one direction to a rectangle about 1cm thick and measuring about 45x15cm. Keep the sides straight by shaping them with your hands. The top and bottom edges should be as square as possible.
Fold the bottom third of the pastry up and the top third down so it makes a 15x15cm piece. If your piece is slightly larger or smaller, that is OK too, as long as the corners are neat.
Rotate the pastry so that its open side is facing to the right side like a book. Use a rolling pin to press the edges together
Repeat the rolling out and folding of the pastry as described, a total of four times. There will be little specks of butter scattered all over the pastry. If at any point the pastry feels too soft or starts springing back when you roll it out, it has become too warm. In that case wrap it in cling wrap and chill for 10 minutes, then continue the rolling and folding.
Wrap the pastry and chill for at least 1 hour, better overnight.
To use, roll the pastry out about 3mm thick. Brush with beaten egg yolk if desired (it gives it a nice golden colour) and bake at 200 C / Gas 6 until golden brown and puffed up, about 30 minutes.