Recipes
Pastel with onions, apples flambéed in Calvados, fresh cheese with garlic and herbs
Preparation time : 1h45
Cooking time : 30 minutes
Serves 6
Ingredients
Stuffing:
20 g of rice
3 apples
3 onions
5 cl of Calvados
1 pinch of lemon pepper
1 pinch of salt
Fresh cheese dip :
180 g of cottage cheese
1 tablespoon of olive oil
1 head of chopped garlic
Chives and herbs of the moment
Pastel :
250g of flour
1 teaspoon of baking powder
1⁄2 teaspoon of salt
1⁄2 teaspoon of sugar
1 egg
15 g of soft butter
1 tablespoon of oil
10 cl of milk
In a bowl, mix flour, yeast, salt and sugar.
In an other bowl, mix the liquid ingredients: egg, melted butter, oil, milk and 10 cl of water. Gradually pour the content of the bowl over the flour and mix until you have a smooth dough.
Form a ball, cover with a cloth and let rise for at least 1 hour at room temperature.
Cook the rice 5 minutes longer than necessary. Chop the onions and brown them in butter and oil.
Add Calvados and flambé onions. Mix everything together and put on low heat.
Cut pieces of apple and add them to the preparation.
In a bowl, mix the preparation and crush the apples to thicken the stuffing.
Cool and roll out the dough thinly with a rolling pin and make small discs with a cookie cutter. Place the filling in the center and close the edges “like a bao”.
Put in a cool place.
Heat some oil in a frying pan and dip the pastels as you go.
Once they are golden brown, drain the pastels on paper towels.
“Apples and onions, they go great together! The pastel, once you dip it in the fresh cheese, it brings freshness and it is super tasty.”
Can you make Calvados from all types of apples?
No. Unlike table fruit, cider fruit (apples or pears) are small in size and particularly rich in tannins.
Apples are classified into four families (sharp, bittersharp, sweet and bittersweet). It is the subtle blend of these different varieties that gives the cider to be distilled the balance and character that will later be found in the Calvados. All the varieties of cider apples and perry pears are listed in the appendices to each appellation’s specifications.
