These little apple pie pockets of joy from Baking Mad are both comforting and delicious.
Apple Pie Pockets
- 300g (10½oz) plain white flour
- 160g (5½oz) unsalted butter
- 3 tbsp icing sugar
- 3-4 tbsp cold water
- 400g (14oz) tin apple pie filling (or homemade)
- ¼ tsp cinnamon
- 1 large free-range egg
- 3 tsp granulated sugar (to finish)
- Using a food processor, blitz the flour and the butter together. Pulse in the icing 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.
- Open your can of pie filling and check for any big chunks. You may need to chop the apples a bit until the chunks are the size of peas. Stir in the cinnamon.
- Roll out your pastry between two sheets of parchment to make a big rectangle, about 2-3mm thick. Using a knife and a ruler cut the pastry into rectangles 7x15cm (2¾x6in). You will need two for each pie (base and lid).
- Brush the base with beaten egg, top with about 2 tbsp pie filling, 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/Gas Mark 7.
- Brush the pies with beaten egg and sprinkle with granulated sugar. Bake for 18 minutes.