Cheesy Apple Parcels

I’ve been working with apples a fair bit these past few days and love how their sweet tangy juiciness goes so very well with all kinds of cheese, the stronger the better! Experimenting with different sorts of combinations, processes and cheese brought me here today – apples, processed cheese and blue cheese packed between two sheets of pie dough and pan fried. I don’t have an oven these days (long story!) and am making do with a pan wherever possible.

Cheesy Apple Parcels

Makes two parcels

Ingredients:

for the dough

  • 45gm Flour, all purpose
  • 30gm Butter, chilled and diced
  • 15gm Water, ice cold

for the filling

  • 4 slices Apple, peeled and further sliced thin. I used Red Delicious.
  • 4 tbsp Cheese (I used Amul)
  • 2 tbsp Blue Cheese

for the garnish

  • Some powdered sugar
  • A sprig of mint

Method:

  1. Make a dough with the dough ingredients. Chill for 20 minutes.
  2. Cut dough into four portions. Roll out each into a circle. Chill all the discs.
  3. Place half the sliced apple into a small bowl (katori), top with half the processed cheese and half the blue cheese. Overturn on to one disk, repeat with the other.
  4. Place the remaining discs atop the ones with filling on them and press the filling and the sides so there’s no trapped air.┬áSeal and twist the sides.
  5. Pan fry on slow heat with a little butter, turning over to ensure all the dough is cooked.
  6. Serve hot, dusted with powdered sugar and topped with a sprig of mint.

Notes:

  1. If your kitchen isn’t air conditioned, make this in batches, refrigerating all dough related material at every opportunity, else it’ll all soften too much to work with. For example, make two discs at a time, not four. While working with one disc, chill the other. While cutting the apples, chill the dough and so on.
  2. Ideally, this should be done in an oven. If you have an oven, use it and it’ll result in a much lighter, flakier pastry, than the pan method.
  3. If you don’t like blue cheese, replace with another variety, noting that the cheese you replace with should be somewhat strong in some manner, else the apple will likely overpower it.
[box] We used US Apples in this recipe. Besides Red Delicious, you’ll find delicious varieties like Granny Smith, Golden Delicious, Cripps Pink, Fuji and many others![/box]

Sid Khullar

Sid Khullar is the founder of Chef at Large, a blog that began in 2007. He enjoys cooking, writing, travelling and technology in addition to being a practising Freemason. Health and wellness is a particularly passionate focus. Sid prefers the company of food and animals to most humans, and can be reached at sid.khullar@chefatlarge.in.