Ingredients :
1 (17oz/480g) package shortcrust pastry
2 cut-up red baking apples
1/3 cup packed brown sugar
1 tablespoonful tapioca flour
1 teaspoon lemon juice
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Egg wash:
1 beaten egg + 1 tsp water
Directions:
- Thaw pastry according to directions on package.
- Peel, core and slice apples up coarsely.
- Combine apples with sugar, flour, lemon juice, cinnamon and nutmeg.
- Put in a pot and cook till apple slices are slightly soften.
- Put aside to cool before using.
- Heat oven to 180°C.
- Flour surface lightly and cut pastry sheet into nine 3 x 3" squares.
- Place approximately 1/4 cup apple mixture on each square and brush edge with beaten egg.
- Place second pastry square on the top of the already filled pastry to form a pocket.
- Press down border with fingers to seal and then press with fork to decorate the edges.
- Make 3 - 4 incisions into each pie.
- Place on ungreased cookie sheet and give each one an egg wash.
- Bake for approximately 20 minutes or until golden.
... bake these pastries on Tuesday (11/11). Sakura wasn't feeling too well that day, so I was left to bake in peace. She was too lethargic to do anything except to lie down, watch tv or sleep!
anyway these mini apple pies were easy to do since I used ready-made pastry. The only hard work was to peel, cut apples, then roll pastry and put in filling before baking. The store bought pastry was surprisingly quite buttery in taste and not too bad. But can't remember what brand I used! I threw away the wrapping without a second look!
