Ingredients

• 25g unsalted butter
• 150g Apples cut into small cubes
• 25g soft brown sugar
• Small squeeze lemon juice
• ½ tsp. ground cinnamon
• 1 tsp. cornflour and 1 tbsp. cold water mixed into a slurry
• 1 x sheet ready rolled puff pastry
• 1 egg beaten

Method

1. Pop the butter into a pan, along with the apple, sugar and lemon juice, then add cinnamon to taste. Cook for five minutes over a low to medium heat, then add in the cornflour slurry. Cook for a further three minutes until thickened and then leave to cool. For ease, I like to put this mixture into a piping bag.
2. Cut a sheet of ready, rolled puff pastry into six equal sized pieces, take one of the pieces and pipe on a line of the Apple mix down the centre, brush the edges with the beaten egg, then place another piece on top. Gently squeeze out any air around the filling and then use a fork to firmly seal the edges. If you like, you can trim the edges to make them nice and neat. Pop into the freezer for at least an hour as this will make them easier to handle.
3. Deep fry in oil heated to 170° for eight minutes until crisp and golden. I like to dust mine in cinnamon sugar before eating. Please learn from my experience and leave to cool for a bit before eating.