Apple pie pockets

These little apple pie pockets of joy from Baking Mad are both comforting and delicious. 

Apple Pie Pockets

Makes 8

Ingredients:

• 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)

Method:

1. 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.
2. 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.
3. Bring the pastry together, wrap in cling film and chill for 1 hour.
4. 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.
5. 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).
6. 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.
7. Chill the pies for 30 minutes.
8. Preheat your oven to 220°C/Gas Mark 7.
9. Brush the pies with beaten egg and sprinkle with granulated sugar. Bake for 18 minutes.

SaveSave