Combine flours and salt in a large bowl. Cut in butter chunks until pea-size or smaller. Drizzle with 4-5 tbsp of cold water and the vinegar tossing with a fork until dough becomes scraggly. Add another tbsp of cold water if necessary. Turn mixture out onto a clean work surface and knead until dough comes together. Form into a flat disk and wrap in plastic wrap. Refrigerate for at least an hour.
Return to medium heat and add spices and water, stirring to combine. Allow mixture to come to a simmer and cook uncovered until most of the moisture has evaporated, about 10 minutes.
Remove from heat and stir in beans and half of the cheese.
Preheat oven to 375°F and line a large baking tray with parchment.
Roll dough into a 14" circle that will be about 1/8" thick. Fold dough in half and move to your prepared baking tray.
Spread beef mixture in the centre of the dough leaving a 1 1/2"-2" boarder of dough. Fold the dough boarder up and over the beef mixture, crimping the dough slightly as you go.
Whisk egg with a tbsp of water and brush onto exposed pastry edge. Bake for about 35 minutes until pastry is golden.
Remove from oven and top centre with remaining cheese. Cut into wedges and serve with desired toppings.
Recipe Notes
-The pastry can be made up to a day in advance and kept chilled until ready to use.
In a large bowl combine flour, almond flour, sugar and salt. Cut butter cubes into the dry ingredients using a pastry cutter or a knife until the flour is crumbly with small bits of butter.
Drizzle water and vinegar over flour mixture and toss with a fork until dough just starts to come together. Turn out onto a lightly floured surface and work gently to bring everything together and the dough has smoothed out.
Roll dough into a ball and then flatten into an approximate 6" disk. Cover with plastic wrap and chill for at least one hour.
Apple Filling
Peel and core apples and then cut them into thin slices. Drizzle slices with the lemon juice as you slice to prevent oxidization.
To the apples add the sugar, flour, cinnamon and nutmeg. Toss to combine.
In a small bowl whisk together egg and milk.
Preheat oven to 375°F.
On a lightly floured surface roll dough to an approximate 13" circle adding a sprinkle of flour to the top and bottom as you go to prevent it sticking.
Trim dough to a neat 12" circle by using a plate or pie plate as a guide (see note). Roll dough onto your rolling pin and transfer to a large parchment-lined baking tray.
Pile filling in the centre and spread out towards the edge leaving a 1 1/2" border of plain dough.
Fold the dough edge up and over the filling, crimping slightly as you go around. Sprinkle the apples with dots of butter. Brush the pastry with egg wash and sprinkle with coarse sugar if desired. Bake in preheated oven for 40 minutes until the pastry is golden and apples are tender.
Remove from oven and allow to cool for at least 10 minutes before slicing into wedges and serving with ice cream.
Recipe Notes
-The pastry does not have to be a perfect circle. If you'd like a nice rustic look you can leave it as you roll it as long as it is an approximate 12"-13" in diameter and 1/8" thick.
-If you like a neater look you can also arrange the apple slices in a concentric circle. I'm partial to piling the apples in as they fall.
Combine all ingredients in a food processor and pulse until combined and crumbly. Set aside.
Muffins
Set oven rack to the centre and preheat oven to 350°F. Grease or line a 12 cup muffin tin.
Peel peaches and remove stone. Chop two of the peaches into 1/2" chunks and set aside. Puree the remaining two peaches using a blender or food processor until smooth. Set aside.
In a small bowl whisk together flours, baking powder, baking soda, cinnamon and salt. Set aside.
In a large bowl whisk together oil and sugar. Add eggs, one at a time, whisking after each until incorporated.
Stir in sour cream, pureed peaches and vanilla. Whisk in dry ingredients until just combined (do not overmix). Fold in chopped peaches.
Divide batter evenly into prepared muffin tin. Sprinkle each muffin with a generous tbsp of streusel topping.
Bake for 18-22 minutes or a toothpick inserted in the centre comes out clean.
Allow to cool at least 5-10 minutes prior to removing from muffin tin. Remove to a cooling rack to cool completely or eat while warm.
Pat steaks dry with a paper towel and season generously with salt and pepper on both sides.
Add oil to a medium stainless steel skillet and heat on high. When the oil is hot add steaks and cook 4 to 4 1/2 minutes per side for medium-rare, flipping only once and getting a good sear on both sides.
Remove steaks to a plate and cover with foil.
Add balsamic vinegar, beef broth and rosemary to the same pan whisking to pick up any beefy bits left behind by the steak. Continue to cook over medium-high heat for about 4 minutes until sauce is reduced by at least half and can coat the back of a spoon. Remove rosemary sprig.
Turn heat to low and whisk in butter one chunk at a time, allowing the butter to be incorporated before adding more. Once all the butter is incorporated remove from heat and adjust seasoning to taste with salt and pepper. Serve over steak or on the side as a dipping sauce. Makes about 1/3 cup of sauce.
Recipe Notes
Cooking time for steaks will be dependant on size. The steaks I used were approximately 8 ounces each and 1 1/2 " thick.
Preheat grill or oven to 350℉. If using grill, turn on side burners only, cooking peaches in the centre over indirect heat.
Using a food processor, blend almonds, sugar and spices until a course crumb is achieved. Add oatmeal and pulse several times to combine. Add butter and pulse until mixture is evenly mixed and crumbly.
Wash peaches, cut in half vertically and remove pit. Lay peach halves cut side up in a cast iron skillet, trimming bottom slightly if needed to make peaches sit flat. Scoop 3tbsp (lightly packed) crumb mixture onto each peach half. Press down mixture until flat and covering entire peach half. Place in centre of grill using indirect heat or alternatively place in oven and cook for 40-50 minutes until peaches are tender and crumble is golden and crisp.
Remove from heat and allow to cool slightly for warm peaches. Serve with ice cream, sweetened whipped cream or yogurt.
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