Rough puff mini apple hand pies recipe
Easier to make than it looks, rough-puff pastry is the foundation for loads of delicious treats, including these cute apple hand pies. A buttery rough-puff pastry casing hides a honey-sweetened fruit filling, spiced with warming cinnamon. See method
- 140g strong white bread flour, plus extra for dusting
- ½ tsp salt
- 140g unsalted butter, at room temperature, cut into cubes, plus 15g melted, for brushing
- icing sugar, to decorate
For the filling
- 2 small-medium cooking apples (about 160g), peeled, cored and diced
- ½ tbsp lemon juice
- 40g sultanas
- 1 ½ tbsp honey
- ¼ tsp cinnamon
If you haven't got any white bread, try using brown instead
Each serving contains
of the reference intake
- Sift the flour into a large bowl and sprinkle over the salt. Rub in the butter using your fingertips until the mixture resembles rough, irregular breadcrumbs. You should still see small pieces of butter.
- Make a well and pour in 50ml cold water. Stir in with a metal spoon to make a rough dough. Add a little more water or flour if needed. Press gently against the sides of thebowl to make a rough ball. Cover with clingfilm and chill for 20 mins.
- Turn out the dough onto a lightly floured work surface, then knead gently with floured hands for a few secs to level, then shape into a smooth rectangle. Roll out using a floured rolling pin in one direction to make a rectangle about 13 x 20cm. The butter should create a marbled effect.
- Fold the top third down to the centre and the bottom third up over that. Give the dough a quarter turn and roll out again to 2 or 3 times the length. Repeat the same folding technique, then wrap in clingfilm and chill for at least 30 mins.
- Meanwhile, preheat the oven to gas 6, 200°C, fan 180°C and line a baking tray with baking paper. Put the filling ingredients into a bowl and mix well.
- Roll out the dough to a 30cm square on a floured surface. Trim so the edges are straight. Cut into 4 squares of 15cm.
- Using a slotted spoon, divide the filling between each pastry square, leaving a 1.5cm border at the top and bottom and 5cm either side. Fold the top and bottom pastry borders over the filling, then fold over the sides. Press to seal, then lay seam-side down on the tray.
- Cut 3 slits in the top of each pie with a sharp knife, then brush with the melted butter. Bake for 30-35 mins until golden, then transfer to a wire rack for at least 10 mins to cool. Dust with icing sugar to serve.
Freezing and defrosting guidelines
Freeze pastry only. 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
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