Apple and Cinnamon Hand Pies

Apple and cinnamon hand pies

Preheat oven to 220°C. Line an oven tray with baking paper.

If using fresh apples, make apple filling: bring 5 apples and 1/4 cup (60ml) water to the boil in a large saucepan. Reduce heat and simmer with lid on over low heat about 5 minutes or until apples are tender. Stir in sugar and rind; cool, drain.
Combine apple, spices, sugar and rind in a medium bowl.

Cut each pastry sheet into four squares; spoon apple mixture over four squares, leaving a 2cm border around edges.

Brush pastry edges with combined egg yolk and the water.

Gently fold remaining pastry squares in half diagonally to form triangles.

Using a floured knife, make four small diagonal cuts, 2cm apart, along folded pastry edge. Open pastry out to form squares again.

Place a decorated pastry square over an apple base; press down edges to seal, trim. Repeat with remaining pastry squares and bases, brush with remaining egg yolk.

Bake pies for 25 minutes or until browned and crisp.

Dust with icing sugar. Serve pies warm with ice-cream.