6 Serves
75 Mins
In a large mixing bowl, combine the all-purpose flour and salt. Add the cold unsalted butter and cut it into the dry mixture using a pastry blender until it resembles a coarse meal.
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Vitamin E
4 mg / 15 mgVitamin K
12 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
15 µg / 400 µgCalcium
30 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
27 mg / 420 mgPhosphorus
108 mg / 1,250 mgPotassium
540 mg / 4,700 mgSodium
619 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
11 µg / 55 µgFiber
6 g / 28 gSugar
36 g / 50 gSaturated Fat
13 g / 20 gCholesterol
23 mg / 300 mgCaffeine
0 mgNet Carbs
50 gAlcohol
0 g
Gradually add cold water and stir until the dough just begins to come together. Gently form the dough into a ball, flatten it into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
In a medium skillet, heat the olive oil over medium heat. Add the onion and a pinch of salt, sautéing for 10 minutes until the onions are soft and translucent.
Remove the dough from the fridge and let it rest for 15 minutes. On a well-floured surface, use a rolling pin to roll the pastry into a circular shape about 1/8 inch thick.
Arrange the apple slices and cooked sausage over the dough, leaving a border. Fold the edges of the dough over the filling and bake in a preheated oven until golden brown.
8
g12
g8
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