Thursday, 9 November 2017

Recipe: Easy Apple & Cinnamon Hand Pies

I'm not a big pastry person, but sometimes I just want something small with my afternoon tea or for breakfast to get me going on a chilly autumn morning. It's apple season, so I've put together a super easy, super small batch (this makes nine, which is about two to three servings worth, they keep well in a tin for a day or two and warm quickly in a hot oven) recipe made with just one crisp, new season apple, a touch of cinnamon and a sheet of ready rolled puff pastry. Autumnal breakfasting/ snacking/ lunchboxing at it's finest (especially as they go perfectly with a small bottle/ can of Appletiser, who have again kindly sponsored this post!) Take these on as a pie-tastic weekend kitchen project, so you have a little Monday treat to look forward to!
Easy Apple Hand Pies | #applepie #apple #handpie #autumn #fall www.rachelphipps.com @rachelphipps
Easy Apple Hand Pies with Appletiser | #applepie #apple #handpie #autumn #fall  www.rachelphipps.com @rachelphipps
I'm not a big apple person either (unlike my apple juice addiction which has been going strong since childhood!) but when they're crisp and new I love having a bowlful on the kitchen table both for decoration and to grab when you're going out the door. Actually, come to think of it these little pastries would also make a lovely dessert, served warm with either vanilla ice cream, fresh cream or crème fraîche. 
Apple Hand Pies | #applepie #apple #handpie #autumn #fall  www.rachelphipps.com @rachelphipps How To Make Easy Apple Hand Pies | #applepie #apple #handpie #autumn #fall  www.rachelphipps.com @rachelphipps How To Make Apple Hand Pies | #applepie #apple #handpie #autumn #fall  www.rachelphipps.com @rachelphipps
One apple fills about nine pastries which is what you'll get out of one sheet of pastry (I use the 320g sheets from Jus-roll), but with one caveat. You'll get six round pastries out of a sheet with leftover pastry, that you then need to roll out on a floured work surface to make the final three. I know this sort of defeats the point of a pre-rolled sheet, but it is still easier than rolling out a whole block. However, if you think this is silly, you can just use a 320g lump of pre-made pastry and make pretty round pies, or you can make square or rectangle ones, which means you won't need to re-roll your pre-rolled sheet. It's up to you!


  • 1 Crisp Eating Apple, peeled and chopped into very small pieces 
  • 1/4-1/2 tsp Ground Cinnamon
  • 1/2 tbsp Golden Granulated Sugar plus extra for sprinkling 
  • Spritz Fresh Lemon Juice
  • 1 x 320g (11 oz) Sheet Pre-rolled Puff Pastry
  • 1 Egg
  • Splash Milk

Pre-heat the oven to 200 degrees (390 farenheit). Combine the chopped apple, cinnamon (1/4 tsp will give you a hint of cinnamon, 1/2 tsp will give you a real flavour hit - it is up to you!), 1/2 tbsp sugar and a spritz of lemon in a small bowl, and set aside. Cut as many matching pairs of rounds from the pastry from the smallest and largest round cookie cutter in a set. The smaller part will form the base, and the bigger one will form the lid. Lay the smaller circles out on a baking tray lined with baking parchment, and spoon as much apple filling as you can into the middle of each, allowing space to stick the lid on top with a brush of egg whisked with a splash of milk around the edge, placing the lid on top and sealing it with the prongs of a fork. Brush the top of each pie with egg wash and generously sprinkle them with more sugar. Make a pair of little slits in the top of each one with a sharp knife (this will both make them look pretty and make sure moisture can escape in the oven, helping you avoid a soggy bottom!) and bake the pies for 15 minutes until the pastry is crisp and golden. Allow to cool just enough so you can pick them up before digging in!



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