Apple Pie Pockets

Using a food processor, blitz the flour and the butter together, and then pulse in the sugar, before gradually adding the water to bind the pastry to a soft dough.

Alternatively, you can make the pastry by hand by rubbing the flour and butter together, adding the sugar and then the water, mixing with the blade of a dinner knife.

Bring the pastry together, wrap in cling film and chill for 1 hour.

Stew your apples by half filling a saucepan with water, peel and chop your apple into 1-2cm chunks, placing them in the water to stop them from browning. Once all the apples are prepped, drain the saucepan and then add a couple of tablespoons of water, and 3 tablespoons of light muscovado sugar. Stir in the cinnamon.

Roll out your pastry between two sheets of parchment to make a big rectangle that is about 2-3 mm thick. Using a knife and a ruler cut the pastry into rectangles 7cm x 15cm. You will need two for each pie. A base and a lid.

Brush the base with beaten egg, top with about 2 tbsp. pie filling and then top with the lid. Lift onto your prepared baking sheet and continue with the rest of the pastry until it is used up.

Chill the pies for 30 minutes.

Preheat your oven to 220°C (200°C fan.)

Brush the pies with beaten egg and sprinkle with granulated sugar. Bake for 18 minutes.