250g chilled unsalted butter, cubed, plus extra for greasing
400g strong flour, plus extra for dusting
1 egg yolk
250ml chilled water
100g cranberry sauce
200g Brussels sprouts, trimmed and sliced
1 tbsp olive oil
150g extra mature Cheddar
6 rashers of bacon, finely sliced
1 tbsp flat-leaf parsley, chopped, to garnish
40 x 30cm oven tray
Preheat the oven to 180°C/160°C fan/gas mark 4 and grease the oven tray. In a large bowl, mix together the butter and flour, then mix in the yolk and water until the mixture comes together into a dough. Add a little more water if the mixture is dry, or a little flour if it is too wet. Knead the dough to bring it together into a ball, then, on a surface lightly dusted with flour, roll it into a 30cm-long rectangle. Fold a third of the rectangle into the middle, then fold the other side over it. Turn, so the fold faces the front edge of the work surface, then roll into a rectangle again. Repeat the folding and rolling process twice, then wrap the dough in an airtight wrap and leave to chill for 1 hr.
Roll the pastry to fit the prepared tray, then, leaving a 2cm border, spread the pastry with the cranberry sauce. In a bowl, coat the sliced Brussels sprouts with the oil. Top the pastry with the sprouts, then add the cheese and bacon. Sprinkle with black pepper, then bake for 25-30 mins until golden. Serve, garnished with parsley.
More recipes for sharing platters are in the January 2022 issue of LandScape magazine...
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