Apple Hand Pies

Recipe thanks to Michelle Crawford

Preheat oven to 220C


Apple Hand Pies

4 Gala apples, peeled, cored, chopped into small dice

2 tbs brown sugar

2 tbs butter

1 tbs apple spice mix (or cinnamon)

4 sheets of shortcrust pastry

1 egg, lightly beaten



Use a round 7cm pastry cutter, cut 16 rounds of pastry, and lay out on a baking tray lined with baking paper. Pop in the fridge to rest while you cook the apples.

Add the diced apples, sugar and butter to a large frypan. Cook over medium heat, stirring occasionally for about 8 minutes, until the apples are soft but not cooked through. Remove from heat and set aside to cool.

Place a spoonful of the apple filling in the centre on half of the pastry circles, leaving 1cm space around the edges. Top with remaining pastry circles, press the edges together to seal the handpie. You can use a fork to crimp the edges. Cut a little cross in the top with a small knife then brush the tops with the beaten egg and sprinkle with the sugar. Bake in the preheated oven for about 20-25 minutes, or until the handpies are golden brown and the filling is bubbly.

Note: Fried handpies! You could cook theses in an air fryer, but spray with cooking oil rather than brushing with beaten egg. You could also deep fry, don’t snip a hole in the pastry and no egg wash, cook til golden, drain on paper towel then sprinkle with cinnamon sugar.