2 granny smith apples, peeled, cored and chopped
30g castor sugar
Half tsp vanilla paste
1 tbsp cornflour
375 ready-rolled shortcrust pastry
1 egg beaten for brushing
4 tbsp icing sugar
2 tsp lemon juice
1. Preheat oven to 210C/190C fan/gas 6. Place a baking tray in the oven to heat. Roll the pastry a bit thinner so that it’s a 0.5cm thick. Cut the dough into 8 squares. Chill while you make the filling.
2. In a medium bowl mix the apples with the raspberries, cornflour, sugar, and vanilla paste. Mix together and set aside. Arrange the 8 squares in a diamond shape. Brush the edges with egg and divide the fruit between the squares situating the mixture on the lower half of the diamond. Fold one corner over so that it becomes a triangle. Use a fork to press the edges down. Trim the excess dough, brush the tops with egg and place on a tray lined with non-stick baking paper.
3. Freeze for 15 mins or until hard. Slice a few cuts on the top of each. Place the paper and pastries on the hot baking tray and cook for 25 mins or until golden. Let cool on a rack.
4. In a small bowl mix together the icing sugar with the lemon juice. Whisk until smooth. When the pastries are done and cooled, drizzle the icing over.