A Liverpool-Based Food Blog

RECIPE: Mini Apple Pies

If there's one good thing to have in the freezer at times like this then it's ready-made pastry. I know that sounds like literally the most ridiculous thing to stock up on but almost everything is made better with its presence. You can wrap sausages in it, make pie crusts, use it as the base for veggie tarts and tray bakes and, best of all, add almost anything sweet to it make it into dessert. Don't believe me? Fill it with nutella and bake it and I'll accept your apologies later.

In the absence of anything sufficiently sweet to drown my lock-down sorrows with this evening I used the half pack of freezer-burnt pastry I'd  found and a few store-cupboard bits to make these little numbers. Not only was it incredibly satisfying watching all that fruit turn into sticky caramelised mush, it smells INCREDIBLE, too and will make your whole house smell like Christmas.

To make 2 generous pies....

You'll Need:
  • one large apple
  • 1/2 a sheet of ready-made puff pastry
  • a few cubes of butter
  • 1 heaped tbsp brown sugar (or any other will do)
  • lemon juice
  • ground cinnamon
  • egg or milk (for glazing)
  • 50ml of cold water
  • vanilla extract

To Make It:
  1. Peel and chop your apple into chunks making sure to remove any bits of the core.
  2.  Add the apple chunks to a small saucepan along with the water, a few cubes of butter, the juice of half a lemon (or a good glug of jiffy lemon), the brown sugar, vanilla and a big pinch of cinnamon. 
  3.  Bring to a simmer and leave to bubble away for around 15 minutes or until the liquid has reduced to a syrup and the apples are soft.
  4.  Using the back of a fork, crush your apples into your desired consistency (I reckon chunky is best) then set aside and leave to cool a bit before you move on to the pastry.
  5. Cut your pastry into rectangles. You'll need a top and a bottom piece to make each pie so you'll need to cut it into 4 equal pieces to make 2. If you're making a bigger batch then double accordingly.
  6. Place your cooled, sticky apple mixture into the centre of your pastry square leaving a lil' gap around the edges. Put the second sheet of pastry on top and then squidge the edges together with a fork so none of the apples can escape out of the sides.
  7. Brush the top with with beaten egg (I used milk instead because I didn't want to waste a full one!), sprinkle generously with more sugar and cinnamon then slash the tops with a sharp knife.
  8. Bake in the oven at 180C for about 20 minutes or until the top is golden and the inside is bubbling out of the middle.

'Bone Apple Teat!' x


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