Actually an apple pie but made into tiny parcels – Mr G has too much time on his hands, I say! Perfect eaten warm with ice cream or cold by itself.
Ingredients – Makes 16 parcels
5 g butter
½ cup brown sugar
2 granny smith apples – cored and chopped
1 tsp cinnamon
2 sheets of prepared butter puff pastry
25 g butter, extra – melted
Demerara sugar for sprinkling
Preheat oven to 220°C. Heat a non stick frying pan over low heat. Add the 5 g butter and brown sugar and stir until the sugar has dissolved. Add in the apples and cinnamon and simmer for 5 mins or until apples are tender. Remove from heat and cool completely. If you use hot filling when making the parcels, the pastry will become soggy with the heat.
Place one sheet of the pastry on a baking tray lined with baking paper. Spoon 16 tbsp of the apple filling onto the sheet, to create 16 pies; leaving enough space to seal the edges. Top with the remaining pastry.
Using a pasta cutter (or knife), cut in between the squares. Now spread the pies to fill the tray and using a fork, seal in the edges of the individual pies. Prick a few holes on top of the pies with the fork as well. Brush with the melted butter and sprinkle with the Demerara sugar. Bake for 15 mins or until golden and crispy.