Warm, portable pastries filled with spiced apples and a glossy caramel sauce are a staple of Bonfire Night celebrations. These toffee apple hand pies offer a homely alternative to more formal patisserie, designed to be eaten outdoors while wrapped in a napkin. The filling balances the sweetness of the fruit with a subtle depth provided by white miso, which rounds out the flavor without introducing a savory taste.
Ingredients for Spiced Apple Filling
The foundation of the recipe relies on a mix of firm apples to ensure the filling holds its texture during cooking. The specific quantities and components are as follows:
- 800g apples, ideally a mixture of Granny Smith and Pink Lady (approximately three of each), peeled, cored, and cut into 1.5 to 2cm pieces, yielding 650g net weight
- 80g light brown sugar
- 2 tbsp apple cider vinegar
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp fine sea salt, plus a generous pinch for the egg wash
- 50g unsalted butter
- 20g white miso
- 1 tsp vanilla extract
The pastry components include two 320g packs of shop-bought puff pastry, one small egg for washing, 50g plain flour for sealing, and 1 tbsp demerara sugar for sprinkling on top.
Preparing the Filling
Begin by combining the apple pieces with the brown sugar, vinegar, cinnamon, nutmeg, and salt in a large bowl. Toss the mixture to coat the fruit evenly and allow it to macerate at room temperature for at least 30 minutes, tossing occasionally to release juices.
After maceration, strain the apples, reserving the liquid. The goal is to collect approximately 100ml of the spiced apple syrup. Melt the butter in a large, wide frying pan over medium-high heat. Add the strained apples and cook for four to five minutes, tossing occasionally, until they begin to soften.
Pour the reserved liquid into the pan and continue cooking for three to four minutes. The liquid should reduce until a glossy caramel forms around the apples. Stir in the miso and vanilla extract until fully incorporated. Remove the pan from the heat and spread the filling onto a tray or large plate to cool quickly. Refrigerate the mixture until it is completely cold before assembly.
Assembling and Baking
Lightly beat the egg with a generous pinch of salt and place the plain flour in a small dish. Unroll one sheet of puff pastry, keeping it on its baking paper. Cut the sheet into four equal rectangles. Keep the second pastry sheet refrigerated while you work with the first.
Spoon approximately 60g of the cold filling onto one half of each pastry rectangle. Leave a 1.5cm border around the three outer edges. Brush these borders lightly with the egg wash, ensuring the wash stays just inside the cut edges to prevent sealing the pastry layers, which could stop them from rising properly.
Fold the uncovered half of the pastry over the filling and press the three edges together to seal. Dip the tines of a fork into the flour and use it to crimp the edges securely. Slide the four pies, still on their baking paper, onto an oven tray. Repeat the process with the second pastry sheet and remaining filling on a second tray.
Refrigerate both trays for 20 to 30 minutes until the pies are cold and firm. Meanwhile, preheat the oven to 200C (180C fan)/390F/gas 6.
Brush the tops of the chilled pies with the remaining egg wash and sprinkle with demerara sugar. Use the tip of a small, sharp knife to cut three slashes in the top of each pie to allow steam to escape. Bake for about 30 minutes, swapping the trays around halfway through if necessary, until the pastries are puffed and deeply golden.
Leave the pies on the trays for 10 minutes after removing them from the oven, then transfer them to a wire rack. They can be served warm or at room temperature.
Source: The Guardian
