Apple & Whisky Pocket Pies Recipe

Ingredients

350g Bramley apples
35g caster sugar, plus extra to sprinkle
½ tsp mixed spice
35g sultanas
½ lemon, zest only
2 tbsp whisky
Flour, for dusting
300g shortcrust pastry
1 egg

Prep: 20 mins | Cook: 30-35 mins

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Method

1. Peel and core the apples. Chop them into 1cm-thick pieces. Pop the apples in a pan. Add the sugar, mixed spice, sultanas, lemon zest and whisky. Cover the pan with a lid. Gently warm over a low heat for 5 mins till the apples have just started to soften.

2. Use a slotted spoon to ladle the apples and sultanas into a bowl, laving behind the juices. Bubble the juices over a high heat for 1-2 mins till it has reduced and is syrupy. Pour over the apples and gently stir to mix. Set aside.

3. Preheat your oven to 180°C/ Fan 170°C /Gas 4. Lightly dust your work surface with a little flour. Roll out the pastry to make a 30cm x 25cm rectangle. Using a 10cm cutter, cut out 8 circles. Use the to line 8 holes in a 12-hole bun tin. Spoon the filling into the pastry cases.

4. Reroll the pastry timmings and cut out 8 circles with an 8cm cutter. Place them on top of of the filing and pinch the edges together to seal. You can use a fork to crimp the edges together.

5. Crack the egg into a bowl and beat. Brush the egg over the top of each pie then sprinkle over a little caster sugar. Bake for 20-25 mins or till the pies are golden. Lift a pie out carefully and the bottom should also be crisp and golden. If not, bake for a few mins more.

6. If you want to take the pies out on a picnic while they're still warm, wrap each pie in a square of greaseproof paper and then in some foil. Pop one or two into your pockets to keep your hands warm until ready to eat. You can also eat the pies cold, or you can reheat them in a medium-hot oven for 10 mins or so till warmed through. Eat by themselves, or with cream, ice cream or custard.

7. How To Store Your Apple Pies<(br> The pies will keep in your fridge for up to 3 days in a sealed container or for 3 months in your freezer. Defrost overnight before reheating.