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Here’s a great looking showstopper. Easy to make and even easier to eat 😀.
Ingredients: (6 pies)
For the apple sauce:
1 large bramley apple – peeled, cored & chopped
50g water
20g sugar
For the pies:
1 packet ready rolled puff pastry
3 apples of choice - cored
Sugar to sprinkle
Icing sugar to dust
Method:
For the apple sauce:
Place prepared apples in a saucepan with the sugar & water, bring to the boil and then simmer for appx. 10 mins, until apples are soft. Once ready blitz in a food processor until smooth.
For the pies:
Preheat oven to 190c (fan), grease a 6-hole muffin tray.
Cut the apples in half from top to bottom, then thinly slice each half from top to bottom so you have slices that are about 1mm thick.
Roll out strips of the puff pastry to appx 30 x 6cm. Brush the apple sauce thinly over each strip, then place slices of the apples overlapping each piece from one end to the other from the middle half of the pastry so that the top of the apple overhangs.
Once you get to the end lightly sprinkle sugar over the apples, then fold the plain half of the pastry over the apples and roll the filled pastry from one end to the other.
Place in a cavity of the muffin tray, (please see images attached). Once all 6 pies are ready, bake for 25-30 mins, until apples and pastry have browned and are cooked through. If the tips of the apples start to burn, place a piece of foil over the top.
Once ready, take out oven and leave to cool on a wire rack. Dust with icing sugar before serving.
Enjoy.
Gaby Van Clarke
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