3 sheets pre-rolled butter puff pastry (25cm x 25cm)
1 egg, beaten
raw sugar for sprinkling
60 grams butter
⅓ cup brown sugar
2 tablespoons Marsala, brandy or whiskey, optional
1 tablespoon glace mixed peel, finely chopped
¾ teaspoon ground mixed spice
½ teaspoon freshly grated nutmeg
¾ cup currants
4 crisp apples, peeled, cored and chopped 1cm pieces (I used Braeburn)
2 tablespoons cornflour
Preheat the oven to 180°C fan bake
Filling: Put the butter, sugar, Marsala, mixed peel and both spices in a saucepan and bring to the boil, stirring to dissolve the sugar. Simmer for 2 minutes then stir in the currants. Transfer to a large bowl and stir in the diced apples.
Sift over the cornflour and combine until the apples are coated in the spice mixture.
Cool completely, stirring occasionally.
To assemble: Roll out each piece of pastry on a lightly floured bench until it measures about 30cm x 25cm. Cut each sheet into 3 long rectangles.
Brush each piece with beaten egg then place a large spoonful of the filling, including some of the sugary juices, along the middle of the pastry leaving a 2cm border on the short sides. Fold one long side of the pastry over the filling and brush with egg then fold over the other side, pressing the seam to seal. Turn the pie over and press the ends with the fork then trim to neaten.
Place seam side down on a lined baking tray and brush with egg then sprinkle with sugar. Make 3 small cuts with a pair of scissors or a small knife.
Bake for about 25 minutes or until a good golden colour and the pastry is very crisp.
Dust with icing sugar and serve warm. Makes 9 pies.