- flour - 1 cup
- Yellow corn flour - 1/2 cup
- salt - 1/2 teaspoonfuls
- butter sticks - 1 1/2 Pieces
- iced water - 1/4 Glass
- For the filling: apple - 1 piece
- sweet potato - 330 Grams
- Yellow onions - 1 Piece
- Butter - 3 Art. spoons
- Sage - 2 Teaspoons
- Thyme - 2 Teaspoons
- Salt and freshly ground black pepper - - To taste
- mustard - 2 Art. spoons
- cranberry juice - 1 glass
1. Cool the butter and cut into slices. Sift together the flour, corn flour and salt. Add the oil and mix until the mixture looks like crumbs. Add water and mix. 2. Form a disc from the test, wrap it in a plastic wrap and put in the refrigerator for at least 1 hour. 3. In the meantime, prepare the filling. Cut the sage and thyme. Cut the apple in half and remove the core. Cut each half into 8 slices and put them in a large bowl. Cut the sweet potatoes into cubes and chop the onion into slices, add to the apples. Add butter, sage, thyme and mix gently. Salt, pepper and mix again. 4. Preheat the oven to 200 degrees. Roll the dough on a lightly floured surface in a circle with a diameter of 30 cm. Put the dough on a baking tray and grease with mustard. Starting 5 cm from the edge, lay out the sweet potatoes, onions and apples with spices. Close the edges. Bake until the apple, potatoes and onions are tender and lightly caramelized, about 55 minutes. While the biscuit is prepared, bring the cranberry juice to a boil until it is reduced by half. Cool the biscuits and sprinkle with cranberry juice. Cut into slices and serve.
Servings: 8