– Chaussons aux pommes, Sainte Maure de Touraine et oignon confit Tourisme ENG

Ingrédients

For 6 people 

1 shortcrust pastry 
200 g type 45 flour
100 g unsalted butter
50 g potato starch or cornstarch
7 g salt
7 g granulated sugar
1 egg
50 ml water
1 generous pinch of salted wild Madagascar pepper

1 yellow onion
1 tablespoon olive oil
1 tablespoon honey
1 apple
1 Sainte de Maure de Touraine cheese
6 pinches of fennel seeds
3 sprigs of fresh thyme
1 beaten egg yolk
Salt, pepper

Étapes de la recette

Preheat the oven to 180°C.

Peel and thinly slice the onion, then sauté it in a hot skillet with olive oil and a pinch of salt. Add the honey and stir. Let it caramelize for 3 to 4 minutes. Set aside.

Peel, core, and thinly slice the apple.

Cut the cheese into thin rounds. Set aside.

Cut the shortcrust pastry into 6 rectangles (20 cm x 10 cm) and place them on a baking sheet lined with parchment paper. Place a little caramelized onion in the center of the left half of each rectangle, then a little apple, and finally the Sainte Maure.

Sprinkle with fennel seeds and thyme.

Close them by folding the right side of each rectangle over the left side, then take a fork and, using the flat side of the tines, press firmly along the edges so the pastries don’t open up.

Brush with egg yolk. Sprinkle with salt, pepper, and the remaining thyme.

Bake for 15 minutes. Serve the pastries when they’re golden brown.