Description
These easy apple and cinnamon hand pies are the perfect autumn treat. They also make a great dessert served warm with a scoop of vanilla ice cream.
Ingredients
Scale
- 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
Instructions
- 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!