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
  • Print


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


Apple and cinnamon hand pies
  • 1
    Preheat oven to 220°C. Line an oven tray with baking paper.
  • 2
    Combine apple, spices, sugar and rind in a medium bowl.
  • 3
    Cut 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.
  • 4
    Gently fold remaining pastry squares in half diagonally to form triangles.
  • 5
    Using a floured knife, make four small diagonal cuts, 2cm apart, along folded pastry edge. Open pastry out to form squares again.
  • 6
    Place 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.
  • 7
    Bake pies for 25 minutes or until browned and crisp.
  • 8
    Dust with icing sugar. Serve pies warm with ice-cream.


Unbaked pies can be prepared several hours ahead; refrigerate, covered.

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