Shortcrust pastry: 500 g flour, 1 egg, 180 g butter, 10 g salt and water.

Filling:
1 kg net of tart apples
120 g of figs
80 g of raisins
1 onion
1 tablespoon of wine
70 g of sugar
1/2 teaspoon of cinnamon
1/2 teaspoon of nutmeg
2 pinches of saffron
1 pinch of cloves
1 pinch of salt.

Make the shortcrust pastry.

Mix the apples, peeled and cut into pieces, with the figs chopped into small pieces and the raisins. Add the sliced ​​onion fried in butter or oil and deglazed with wine. Sprinkle with sugar mixed with spices (saffron, cinnamon, nutmeg, crushed cloves).

Fill the turnover very thickly. Brown with the saffron (soaked in a little water). Cook for 3/4 hours in a hot oven (thermostat 7, 230°C).