‘Maple Leaf’ Apple and Raisin Hand Pies

Pastry

• 175 g plain flour
• 1 tbsp caster sugar
• ½ tsp cinnamon
• 120 g salted cold butter, cubed
• 4-5 tbsp cold water
• 1 egg (for egg wash)
• Course sugar for dusting

Apple Filling

• 200 g apple (such as a Granny Smith or Pink Lady, peeled and chopped finely)
• 3 tbsp maple syrup
• ½ tsp cinnamon
• ½ tsp mixed spice
• 30 g raisins

1. Mix the flour, sugar, cinnamon and salt together in a large mixing bowl.
2. Add the cold butter and use your fingers to rub it into the flour, until you have pea-sized pieces.
3. Add the cold water a tbsp at a time, bringing it together to form a dough.
4. Wrap in cling film and chill for 30 minutes.
5. Peel, core and chop the apple into small pieces. Place in a saucepan over a medium heat with the maple syrup, spices and raisins.
6. Stir occasionally, heating until the apple has softened slightly. Remove from the heat and leave to cool.
7. To assemble the pies, dust your worktop lightly with flour and roll the pastry out to 1/4cm thick.
8. Use your maple leaf cutters (or round cutters) to cut out your shapes and place on a lined baking tray.
9. Brush with egg wash, followed by a spoonful of the apple filling, and place another shape of pastry on top, pressing gently with your fingers to seal the edges.
10. Chill in the fridge for another 20 minutes and meanwhile preheat the oven to 190C (fan).
11. Brush with more egg wash all over, sprinkle with the course sugar and make a few pricks with a knife.
12. Bake for 20-25 minutes until golden brown. Serve warm.