Instructions: To make the rough puff pastry cut the butter into small dice then sift the flour and salt into a bowl.

Add butter lemon juice and 100ml very cold water.

Using a round bladed knife mix to a soft dough adding extra water if too dry.

Do not make this pastry in a food processor.

Knead lightly then roll out on a lightly floured surface to an oblong about 300mm long and 100mm wide.

Fold the bottom third up and the lower third down keeping edges straight then give the pastry a quarter turn.

Repeat the rolling folding and turning four more times.

Wrap the pastry m greaseproof paper and refrigerate for at least 30 minutes.

For the filling crumble the cheese into a bowl.

Peel core quarter and dice the apple.

Add to bowl with the parsley: season
Roll out half the pastry thinly on a lightly floured surface.

Cut out five 120mm rounds using a saucer as a guide.

Brush the edges of the circles with beaten egg; spoon a little filing onto one side of each of the rounds.

Fold the other half over the filling and press the edges together to seal.

lightly flute the edges.

Transfer the parcels to a lightly greased plain shelf.

Brush with beaten egg.

Score each parcel several times across the top.

Use the remaining pastry rounds and filling to make flue more parcels.

Bake on the second runners of the roasting ovenfor 12 minutes then turn the shelf round and cook for a further 3 to 5 minutes until risen and golden.

Serve warm with lightly dressed leaves.

Chill the pastry if it becomes too sticky to handle when rolling and folding. Tangy cheshire cheese and sweet juicy apples are wrapped in buttery melt in the mouth puff pastry (to save time buy 500g ready made). Serve the pastries on a bed of lightly dressed salad leaves as a light lunch or supper.

Servs 10

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