We made these in honour of your Dad coming back from London, where he'd been to a conference. In return, he brought us back some of the best croissants in the world from the Eurostar terminal at St Pancras.
This makes enough for about 12-15 pies. You'll need:
2 or 3 large cooking apples
a teaspoon of cinnamon
a couple of tablespoons of sugar (assuming you don't have sweet pastry)
shortcrust pastry (about 250g)
Stick the oven on at about 180 degrees C.
While you wait for it to warm up, peel and core the apples, and chop into small chunks. Put them into a saucepan with the cinnamon, sugar and a little water, and simmer for 10-15 minutes until they've gone mushy. Leave to cool.
Roll out your shortcrust pastry, and get out your biscuit cutters (or a couple of jam jars of different sizes). You'll need a 12-hole muffin tin too.
Cut out large circles, and line each muffin tin. Cut out some smaller circles for the lids (you could get fancy and do it with strips of pastry too). Dunk a teaspoonful or two of the apple mix into each pie (not too much or it'll bubble over and go everywhere), and lay your lids on top. Cut a little slit in the top of each pie to let the steam out.
Bake in the oven for 20 minutes or so, until the tops are golden brown. They're rather nice hot, dusted with a little icing sugar and eaten with some creme fraiche on the side.
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