Apple, cheddar and thyme pies

The crazy combo of apple and cheese is a favourite of ours. Nici's delicious apple, cheddar and thyme pies are baked until perfectly golden and are great dusted with icing sugar

By Nici Wickes
  • 20 mins preparation
  • 20 mins cooking
  • Serves 4
  • Print


  • 2 sheets puff pastry
  • 60 gram aged cheddar, grated (see recipe tip)
  • 2 Granny Smith apples, peeled and thinly sliced
  • 3 tablespoon walnuts, chopped
  • 4 teaspoon crème fraîche
  • milk to brush the pastry
  • few sprigs of fresh thyme
  • icing sugar, to dust


  • 1
    Preheat oven to 180°C.
  • 2
    Roll out the pastry to slightly thinner than it comes. Use a 10-12cm saucer to cut out 8 pastry circles.
  • 3
    Transfer 4 circles to a lightly floured oven tray. Sprinkle cheese over the four circles, leaving a 1cm border. Layer with apples slices on top, then the walnuts and crème fraîche. With a pastry brush, sweep the edges with milk.
  • 4
    Use a sharp knife to make 3-4 cuts in the remaining pastry circles and carefully place on top of the filling. Use a fork to press the edges together to seal.
  • 5
    Brush the tops with milk and bake for 15-20 minutes until golden.
  • 6
    Sprinkle with thyme while still warm, then dust with icing sugar to serve.


  • Try a Barry’s Bay Port Cooper from Akaroa or one from Waikato cheesemakers Mercer or Meyer – they’re all fabulously balanced, pungent and sweet, and work well with apples.

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