Try this wonderful beech smoked cheese from the O’Farrell family in Carrigaline, Co Cork, Ireland. This earthy combination of crab apples and smoked cheese is sure to please. 1 box (10oz) pastry shells 1 lb crab apples 1 3/4 cup sugar 1 cup water 1 cup of Carrigaline Beech Smoked Cheese pieces 1 cup warm milk 2 Tbsp butter 2 Tbsp flour 2 oz grated Carrigaline Beech Smoked Cheese fresh thyme for garnish Prepare pastry shells as instructed on the box. When baked, remove tops and set aside until ready to use. Remove stems from the crab apples , cut in half and using a paring knife, remove seeds. In a medium saucepan combine water and sugar. Add apples, bring to a boil , reduce heat and simmer. Simmer for 10 minutes or until apples are soft. Mash with masher. Pass apples through a strainer. You may use the liquids later for crab apple jelly if you wish. Remove skins from strainer. Set pulp aside. Add butter to a medium sized cold saucepan. Melt over a low heat, add flour and mix with a wooden spoon. Gradually whisk warm milk to mixture until smooth. Mix in grated Carrigaline Beech Smoked cheese. Into each pastry shell, place a piece of Carrigaline Beech Smoked cheese. Pour creamy cheese sauce on top followed by a tablespoon of apple sauce. Return pastry shells to the oven for approx 4-5 minutes, taking care not to burn. Remove from oven, sprinkle with fresh thyme to garnish.
