Fig Jam and Lime Cordial

When the pandemic hit, I stocked up on frozen roti.

Have you ever tried these? They’re wickedly good. They fry up in a dry pan to make the perfect accompaniment to Indian and Malaysian curries. Of course, they have a squillion calories each, although an Indian friend once told me that they’re much better if you fry them in ghee (I’ve never been game to try it). Our local takeaway turns them into wraps – filling a cooked roti with curry and salad – and it’s a completely delicious and brilliant way to eat them.

They’re also very reasonably priced – this pack of 30 cost me $10 at Costco…

A few days ago, I wanted to make apple pie for dessert, but didn’t have the energy to make dough from scratch. I don’t keep frozen puff pastry, but my friend Graeme had suggested this roti dough as a substitute in the past, so I thought I’d try it out.

I let the sheets defrost a little, then filled them with chopped apple that had been tossed in a little sugar, lemon juice and cinnamon…

It was easy to use the plastic sheet the dough came on to fold it in half and squish the edges together…

We baked the turnovers (I guess they weren’t really pies) in the oven at 200C – 220C with fan until golden. I forgot to time it (sorry), but we just kept checking it until it was ready and the juices were bubbling a little. It took longer than we thought, which gave the raw apples time to cook perfectly. We rotated the tray halfway through, but the pastries didn’t need flipping over, as the dough browned evenly top and bottom…

The finished turnovers were dusted in icing sugar. They were a huge hit with both Pete and Small Man!

As the roti dough is a little salty, it’s worth adding a bit of extra sugar to the filling. And while we all prefer a more traditional shortcrust pastry apple pie, it was hard to beat this for sheer mid-week simplicity. I hope you’ll give it a go! ♥