3 apples cored, peeled and sliced
1/2 of a lime
1 cup sugar
3 Tbsp. cornstarch
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/8 tsp. ground nutmeg
2 cups water
4” X 4” Puff pastry, sheets
1 egg yolk + 2 Tbsp. water
1 cup corn flakes, crushed + 1 tbs. icing sugar
- Place peeled and sliced apples in lemon juice and stir to coat. Set aside. Combine apples, sugar, cornstarch, cinnamon, salt, nutmeg and water in a saucepan. Boil for 2 minutes, stirring constantly, reduce heat. Cover and simmer until apples are tender, about 6 minutes. Set aside to cool.
- Make egg wash by whisking egg yolk and 2 Tbsp. water with a fork. With a rolling pin, roll out pastry into 45 rectangles. Place 12 Tbsp. of apple filling on half of one side of each pastry rectangle. Sprinkle about 12 Tbsp. crushed cornflakes over top of apple filling. Brush the edges of the pastry with egg wash and fold pastry in half, sealing in the apples. Press the edges together then crimp with a fork. Place on cookie sheet or a baking tray covered with parchment paper.
- Chill in refrigerator for 30 minutes. After 30 minutes, preheat oven to 200 Celsius and pull out tray from fridge. Brush tops with egg wash. Slice about two vents in the top of each pie to allow steam to escape. Bake for 20 to 25 minutes or until golden and the pastry is cooked though, makes 8 -10 hand pies. Enjoy!