Apple Turnover Pies
These little beauties came about because I had some apples knocking around that needed using up. There wasn't enough for a crumble or a tart but I knew that they'd be great in little pastry parcels and I was right!
Perfect flaky pastry, sweet but sharp filling and the crunch of sugar over the top - these pies have it all! Delicious straight from the oven with a scoop of ice cream or lovely cold in a picnic or packed lunch. Super simple and speedy, you have to give these a go!
Apple Turnover Pies
Makes 8
For the pastry:
125g plain flour
65g unsalted butter, diced
pinch salt
1½ tbsp icing sugar
zest ½ lemon
1 egg yolk
For the filling:
3 apples, peeled, cored and cut into chunks
1 tbsp butter
2 tbsp sugar
1 lemon, juice only
For assembly:
cane or demerara sugar
milk
Preheat the oven to 200C.
For the pastry, place the flour and butter in a food processor and process until you have coarse crumbs. Add salt, sugar and lemon zest and process until combined. Add the egg yolk then enough cold water (about 1 tablespoon) to form a dough. Transfer the dough to a floured bench, knead lightly, wrap in clingfilm and set aside in the fridge 30 minutes.
Meanwhile, cook the apples with the rest of the filling ingredients in a small pan over a medium-high heat. You want them cooked but not reduced to a mush. This will take roughly 10 minutes depending on how big your chunks are.
Roll the pastry out on a lightly floured surface so it's 2mm thick. Cut out 8 circles using a small bowl as a guide. Divide the filling between the circles, brush milk around the outside then fold over and seal the edges. You can squeeze the edges together with your finger, use a fork to press them down or do some fancy crimping if you're that way inclined.
Transfer to a baking tray lined with greaseproof paper. Cut three little slits in each pastry and sprinkle over a good amount of cane or demerara sugar on top. Bake in the preheated oven for 20 minutes or until nicely golden.
Perfect flaky pastry, sweet but sharp filling and the crunch of sugar over the top - these pies have it all! Delicious straight from the oven with a scoop of ice cream or lovely cold in a picnic or packed lunch. Super simple and speedy, you have to give these a go!
Apple Turnover Pies
Makes 8For the pastry:
125g plain flour
65g unsalted butter, diced
pinch salt
1½ tbsp icing sugar
zest ½ lemon
1 egg yolk
For the filling:
3 apples, peeled, cored and cut into chunks
1 tbsp butter
2 tbsp sugar
1 lemon, juice only
For assembly:
cane or demerara sugar
milk
Preheat the oven to 200C.
For the pastry, place the flour and butter in a food processor and process until you have coarse crumbs. Add salt, sugar and lemon zest and process until combined. Add the egg yolk then enough cold water (about 1 tablespoon) to form a dough. Transfer the dough to a floured bench, knead lightly, wrap in clingfilm and set aside in the fridge 30 minutes.
Meanwhile, cook the apples with the rest of the filling ingredients in a small pan over a medium-high heat. You want them cooked but not reduced to a mush. This will take roughly 10 minutes depending on how big your chunks are.
Roll the pastry out on a lightly floured surface so it's 2mm thick. Cut out 8 circles using a small bowl as a guide. Divide the filling between the circles, brush milk around the outside then fold over and seal the edges. You can squeeze the edges together with your finger, use a fork to press them down or do some fancy crimping if you're that way inclined.
Transfer to a baking tray lined with greaseproof paper. Cut three little slits in each pastry and sprinkle over a good amount of cane or demerara sugar on top. Bake in the preheated oven for 20 minutes or until nicely golden.
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