Spiced Apple Hand Pies

Preheat the oven to 180°C fan bake and put a flat baking tray in to preheat. 

FILLING: Whisk the cornflour, brown sugar and the spices together in a large bowl. Add the apples and keep turning until every slice is coated in the spice mix.

TO COOK: Cut one pastry sheet into four squares and place on a sheet of baking paper, about 5cm apart.
Roll the second pastry sheet out a little thinner so it’s about 1cm wider and longer than the first sheet.
Cut into four squares and these will be used for the tops.
Divide the filling between the four bottom squares, nestling the apples close together and stacking them about three layers high, leaving a 1cm border around the outside.
It looks like a lot of apples but they cook down when baked and you want a good ratio of apples to pastry.
Brush the borders with egg wash then top with the larger pastry squares. Seal the edges by pressing with the tines of a fork.
Compress the pastry around the filling as you go then trim the edges neatly with a sharp knife.
Slice three small slashes on the top of each pie, brush with egg wash and sprinkle generously with raw sugar.
Refrigerate until the pastry is very firm.
Slide the hot baking tray under the baking paper with the tarts on and bake the pies for about 25 minutes, or until deeply golden and puffed.