Apple and cinnamon hand pies
These delightfully indulgent apple and cinnamon hand pies are the perfect addition to your next brunch or morning tea - simply divine !
- 15 mins preparation
- 25 mins cooking
- Serves 4
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Ingredients
Apple and cinnamon hand pies
- 400 gram canned sliced pie apple
- 1 pinch each of ground cloves, nutmeg and ginger
- 1/4 teaspoon ground cinnamon
- 1 1/2 tablespoon caster (superfine) sugar
- 1 teaspoon finely grated lemon rind
- 2 sheets puff pastry
- 1 egg yolk
- 1 teaspoon water
- icing (confectioners') sugar, to dust
- vanilla ice-cream, to serve
Method
Apple and cinnamon hand pies
- 1Preheat oven to 220°C. Line an oven tray with baking paper.
- 2Combine apple, spices, sugar and rind in a medium bowl.
- 3Cut each pastry sheet into four squares; spoon apple mixture over four squares, leaving a 2cm border around edges. Brush pastry edges with combined egg yolk and the water.
- 4Gently fold remaining pastry squares in half diagonally to form triangles.
- 5Using a floured knife, make four small diagonal cuts, 2cm apart, along folded pastry edge. Open pastry out to form squares again.
- 6Place a decorated pastry square over an apple base; press down edges to seal, trim. Repeat with remaining pastry squares and bases, brush with remaining egg yolk.
- 7Bake pies for 25 minutes or until browned and crisp.
- 8Dust with icing sugar. Serve pies warm with ice-cream.
Notes
Unbaked pies can be prepared several hours ahead; refrigerate, covered.
