Toffee apple hand pies recipe
Bright, seasonal apples are front and centre in these warming spiced hand pie desserts. With a deliciously autumnal filling coated in golden puff pastry, these will make those chilly evenings that bit easier.
See method- Makes 8
- 50 mins plus cooling
- 292 calories / serving
- Freezable
- Vegetarian
- Healthy
Ingredients
- 6 Gala apples, peeled, cored and cut into 1cm dice
- 50g demerara sugar
- 2 tsp ground cinnamon
- 1 large lemon, juiced
- 1 level tbsp cornflour
- 6 toffees
- 375g lighter ready-rolled puff pastry sheet
- plain flour, for dusting
- 1 egg yolk
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Shop ingredientsEach serving contains
- Energy
- 1230kJ 292.0kcal
- Fat
- 11g
- Saturates
- 5g
- Salt
- 0.3g
- Sugars
- 19g
of the Reference intake
Carbohydrate 43.4gProtein 4.7gFibre 2.3g
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Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Put the apples, 30g sugar, a pinch of salt, the cinnamon and lemon juice in a medium, lidded saucepan. Bring to a simmer over a medium heat, then cover and reduce the heat to low-medium. Cook for 15 mins or until soft, stirring occasionally.
- Put the cornflour in a small bowl with 1 tbsp water, stirring to make a paste. Add to the apples and cook, stirring, for 2 mins until thickened. Add the toffees, remove from the heat and leave for 5 mins. Stir well to combine the apple and melted toffees, then set aside to cool completely.
- Line a large baking tray with nonstick baking paper. Unroll the pastry on a lightly floured surface and cut into 8 even rectangles. If the pastry becomes tricky to work with, transfer to the fridge for a few mins to firm it up.
- Arrange the rectangles on the lined baking sheet, longer edges facing you. Working one at a time, spoon ⅛ of the apple mixture to the left of centre. Beat the egg yolk with 1 tbsp water and brush a border around the pastry edges. Fold the pastry over from the right, enclosing the apple, then press the edges down. Repeat with all the pastry and filling.
- Brush the pies lightly with egg, then dust with the remaining sugar. Make 2 slashes in the top of each pie, then bake in the centre of the oven for 20 mins or until golden. Leave to cool for 10 mins before serving.
- Get ahead: You can make the filling up to 3 days ahead. Keep covered in the fridge until needed.
- See more Apple recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
