Apple Pie Pockets

If making pastry in a food processor. Blitz together the flour and butter. Whilst pulsing the processor in short bursts, add in the icing sugar, before gradually adding in the water. The pastry should begin to form a soft dough.

Alternatively, the pastry can be made by hand. Rub together the flour and butter, then add the sugar and water, mixing together with the blade of a butter knife. Bring the pastry together to form a soft dough.

Wrap the pastry in cling film and chill in the fridge for at least an hour.

To make the filling, chop your apples into 1-2cm chunks (tip: to prevent the apple pieces from browning pop them in water as you chop the remaining pieces)

To stew the apples, add them to a saucepan with a couple of tablespoons of water, 3 tablespoons of light muscovado sugar and cinnamon.

Cover the saucepan with a lid and cook over a medium heat for 5-10 minutes or until the apple pieces are tender when pierced with a sharp knife.

Whilst the apples are cooking, begin preparing the pastry. Remove from the fridge and roll the pastry between two pieces of parchment paper (to help prevent it sticking) until 2-3mm thick

Cut the pastry into rectangles – 7cm x 15cm (it is helpful to use a ruler) You will need two pieces of pastry per pie, for the base and lid.

Brush the base piece of pasty with some beaten egg then add approx. 2tbsp of the apple filling (making sure to leave space around the rim for the lid to be secured in place)

Add the lid pastry on top and gently push a fork around the rim to stick/crimp the pastry pieces together. Repeat until all the pastry has been used.

Keep the beaten egg mixture to one side as you will need this again later.

Transfer the pies onto a prepared baking sheet and leave to chill in a fridge for 30 minutes.

Preheat your oven to 220C (200C fan)

Brush the top of each pie with beaten egg and sprinkle with granulated sugar. Bake for 18 minutes or until the pastry is golden brown and cooked throughout.