Apple and cinnamon hand pies

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

  • 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.

notes

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