|120 ml||water — ice cold|
|1||apple — peeled, cored and grated|
|15 ml||brandy — or sherry|
Place the flour and salt in a bowl, rub in the
butter with your fingers (or blitz in a food processor).
Add a little cold water at a time until the
dough comes together.
Stop adding water once a nice soft dough has
formed without stickiness.
Place in a plastic bag and leave to chill in the
fridge for at least 30 mins.
Prepare your filling by mixing all the
Roll out the pastry to about 3mm thickness and
cut out circles that fit well into to the tin.
Fill each pie with about a teaspoon of mince and
then cut a top for each pie, a slightly smaller circle or a star.
Glue each top on with a little water.
Poke or cut a small hole in the middle of each
pie to allow the steam to escape.
Brush the top with a little bit of beaten egg
and bake for about 15 mins at 180°C until crisp and golden brown.
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