• Lara Flanagan

Mini Apple & Caramel Handheld Pies

Updated: Jul 30



I was craving something that was akin to a hug in a mouthful today and these little apple and caramel handheld pies hit the spot perfectly. Apple for me has always made me smile and when it is combined with a hint of caramel and melt in your mouth pastry, it is the ultimate in comfort food.

A lovely little Sunday afternoon treat that was also super easy to make.

Apple & Caramel Handheld Pies

Makes approximately 16 pies

Olive Oil Pastry

The key to this pastry is keep everything cold. When cold, the pastry is easy to work with. You can even make it the day before if you are organised enough and let it chill in the fridge overnight.

About an hour before beginning the recipe, pour the olive oil into a container and place it in the freezer. Freeze until congealed.

I use a food processor when making the pastry. I find it is fast and easy and it keeps everything cool.

2 ½ cups plain flour

A pinch of salt

2/3 cup olive oil – partially frozen, see above

4 – 8 tablespoons iced water

1 tablespoon apple cider vinegar

In your food processor, place the flour and the chilled olive oil and then process until the mixture resembles breadcrumbs.

In a cup mix 4 tablespoons of the water with apple cider vinegar.

Pour into the processor whilst it is processing and then add additional water until mixture forms a ball.

Cut the ball into 8 smaller balls, wrap the dough in cling film and refrigerate for at least 30 minutes

Make caramel syrup and prepare apples while pastry is in the fridge.

Caramel Syrup

100-gram brown sugar

125 ml almond milk

A pinch of salt

Spread sugar on the bottom of a dry pan and place on stove top and heat over low temperature.

Allow it to melt and caramelise.

Add warmed almond milk and allow to heat over low temperature.

Be careful as when you add the milk it can be inclined to splutter and bubble.

Don’t be alarmed if some of the caramel turns into hard lumps.

Keep stirring over low heat and these will dissolve until you get a lovely smooth caramel.

Making the handheld pies

6 granny smith apples

Cinnamon Sugar – make using ¼ a cup caster sugar and 1 teaspoon ground cinnamon.

A couple of tablespoons of almond milk.

Peel, core and thinly slice apples.

Put apple slices in the caramel and make sure all slices are covered in the caramel syrup.

Line two baking trays with baking paper.

Pre-heat fan-forced oven to 180 degrees Celsius.

Roll out the pasty balls and cut out circles using a large round biscuit cutter.

Put four or five slices of apple in each round.

Dampen the edge of the round with some almond milk.

Cover the apples with another pastry round and press the edges of the pastry together.

Crimp with a fork.

Once all pies are assembled, pierce tops with a sharp knife.

Brush lightly with almond milk.

Sprinkle with cinnamon sugar.

Bake in oven for at least 30-minutes or until golden brown.

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