Fans of a certain fast food restaurant will no doubt be familiar with these tasty little pocket pies…
300g plain white flour
160g unsalted butter
3 tbsp icing sugar
3-4 tbsp cold water
3 bramley apples
0.25 tsp cinnamon
1 large egg
3 tsp granulated sugar
3 tbsp unrefined light muscovado sugar
- Using a food processor, blitz the flour and the butter together, and then pulse in the sugar, before gradually adding the water to bind the pastry to a soft dough.
- Alternatively, you can make the pastry by hand by rubbing the flour and butter together, adding the sugar and then the water, mixing with the blade of a dinner knife.
- Bring the pastry together, wrap in cling film and chill for 1 hour.
- Stew your apples by half filling a saucepan with water, peel and chop your apple into 1-2cm chunks, placing them in the water to stop them from browning. Once all the apples are prepped, drain the saucepan and then add a couple of tbsp of water, and 3 tbsp of light muscovado sugar. Stir in the cinnamon.
- Roll out your pastry between two sheets of parchment to make a big rectangle that is about 2-3 mm thick. Using a knife and a ruler cut the pastry into rectangles 7cm x 15cm. You will need two for each pie. A base and a lid.
- Brush the base with beaten egg, top with about 2 tbsp pie filling and then top with the lid. Lift onto your prepared baking sheet and continue with the rest of the pastry until it is used up.
- Chill the pies for 30 mins.
- Preheat your oven to 220C/gas 7. Brush the pies with beaten egg and sprinkle with granulated sugar. Bake for 18 mins.