• 4servings
  • 60minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB2, B3, B9, B12, H, C, D, P
MineralsFluorine, Chromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. Oil or butter for greasing

  2. 225g (8 oz) Farmhouse Mature Cheddar Cheese (the strongest you can get), grated

  3. 1/2 Bramley apple, peeled and grated (about 100g or 3 1/2 oz)

  4. 25g (1 oz) sultanas (or raisans)

  5. 25g (1 oz) shelled walnuts, chopped

  6. 1 spring onion, chopped

  7. 2 x 5ml sp (2tsp) English (hot) mustard

  8. 2 large eggs, beaten

  9. 2 x 230g packets of fresh (or defrosted frozen) ready rolled shortcrust pastry

Instructions Jump to Ingredients ↑

  1. Preheat over to 200c/400f/gas mark 6. Lightly grease 2 baking trays with oil or butter.

  2. Combine the cheese, apple, sultanas, walnuts, spring onion, mustard and eggs.

  3. Unwrap the pastry (you may want to roll a bit thinner) and cut around each round in 6 equal wedges. Spread a little of the filling on to each. Lightly brush the edges of the pastry with water and roll up from the pointed end. Seal the edges and shape each one into a crescent moon.

  4. Place on the baking trays and cook towards the top of the oven for 30 minutes until golden brown.

  5. Serve warm.


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