• 300g cake flour
  • 2 tbsp castor sugar
  • 150g Kerrygold Original Irish Butter. cold
  • 100g Kerrygold Mature Cheddar, grated
  • 1/2 tsp salt
  • 1 free-range egg
  • For the Filling

  • 6 apples, sliced and halved
  • 1 tbsp flour
  • 3 tbsp brown sugar


1. Place the flour, salt and sugar into a large bowl and mix. Cut the butter into small cubes and add to the flour mix, then rub the butter and flour between your fingers until it begins to look like coarse sea sand. (You can also grate the butter using a box grater which makes it easy to rub the batter evenly into the dry ingredients).

2. Add half the grated cheese and 2 tablespoons of ice-cold water and begin to work the dough. Once the dough has come together, form it into a rectangle, wrap it in plastic, and place it in the fridge for one hour.

3. On a lightly floured piece of baking paper, roll the dough into a large rectangle about 1.5cm thick. Brush the pastry with a beaten egg. Make the filling by simply mixing all the ingredients together and then spread the apple slices out in lines on the dough, leaving roughly 3cm empty dough around the edges.

4. Fold the edges in over the apples and brush with more beaten egg and sprinkle with remaining cheese. Bake for 30-35 minutes until golden brown and the apples are cooked.

5. Slice and serve with a scoop of ice cream.

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