Source: Chef Fifi www.food.com
Ingredients:
1 package (17 ounce) puff pastry
12 ounces cut up red baking apples (approximately 2 medium sized apples) - I used Granny Smith
1/3 cup packed brown sugar
2 teaspoon flour
1 teaspoon lemon juice
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon lemon zest - 1 added
Egg wash: 1 beaten egg
Method:
Thaw puff pastry according to directions on package.
Peel, core and chop apples up coarsely.
Combine apples with sugar, flour, lemon juice, cinnamon and nutmeg.
Heat oven to 350F / Kim - 200C
Flour surface lightly and cut pastry sheet into nine 3x3 squares.
Place approximately 1/4 cup apple mixture on each square and brush edge with beaten egg, i just use water to brush edges.
Place second pastry square on the top of the already filled pastry to form a pocket.
Press down border with fingers to seal and then press with fork to decorate the edges.
Make a 1" L shape incision into each pie and fold back the pastry flap.
Place on ungreased cookie sheet and give each one on egg wash.
Bake for approximately 20 minutes or until golden.
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