October, autumn, falling leaves, hot tea, apples and of course Halloween. The scariest day of the year and the one where it’s actually ok to knock on a stranger’s door and ask for sweets. Now, you could of course dash to the nearest shop and buy a big bag of random sweets. On the other hand, why not offer something really special and completely different? These hand pies don’t just look suitably “Halloween-y”, but also taste of seasonal with a filling of apple and cinnamon. These are guaranteed to make any little person knocking at your door happy. And if you have some left, well, they do taste very nice with a cup of tea or coffee…

 

You will need...

  • 500g plain flour
  • 250g cold butter, cubed
  • 100ml ice water
  • 2tbsp caster sugar
  • 1tsp salt
  • 300g apple sauce
  • 5tsp ground cinnamon
  • egg white for brushing & sugar for sprinkling

 

Here's how it's done...

  • 1

    Put the dry ingredients into the food processor and blitz to combine.

  • 2

    Add the cubed butter and blend until you have a crumbly consistency.

     

  • 3

    Slowly add the water whilst blending until the dough just about comes together.

     

     

  • 4

    Remove the dough from the food processor and form into a ball.

    Wrap in cling film and put the ball into your fridge to chill for at least 30 minutes.

  • 5

    Mix the apple sauce with the cinnamon.

    Leave the dough ball to rest at room temperature for 10 minutes

     

  • 6

    Cover a baking tray with greaseproof paper.

    Roll the dough out on a lightly floured surface.

    Start by cutting out ten pumpkin shapes for the bottom part.

  • 7

    Place them onto the baking tray.

    Put 2tsp of the apple sauce in the middle of each shape.

  • 8

    Now cut another ten pumpkin shapes as well as the eyes and mouths.

    Dampen the edges with a little water before placing the “faces” on top.

    Press the two parts together with your fingers

  • 9

    Brush with a little egg white and sprinkle with sugar.

  • 10

    Bake for 25 minutes until golden.

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By Carole Poirot on 04.10.17

Guest Contributor

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