Spiced Apple Mini Pies
No picnic is complete without a sweet treat to finish things off, and these rustic, handheld apple pies are wonderfully simple to pack and share.
Featuring a dollop of our iconic Langage Farm Devonshire Clotted Cream folded into the pastry or served as a decadent dipping accompaniment, these pies capture the comforting essence of our local orchards. Crafted right here in our Devonshire creamery, our clotted cream has roots tracing back to the 11th-century invention of the cream tea in Tavistock.
Prep time: 20 minutes | Cook time: 25 minutes | Makes: 8 mini pies
Ingredients:
2 rolls of ready-made puff pastry
2 sweet eating apples, peeled, cored, and finely diced
1 tablespoon light brown sugar
1 teaspoon ground cinnamon
1 tub of Langage Farm Devonshire Clotted Cream (to serve alongside or dollop inside)
1 beaten egg for brushing
A little extra sugar for sprinkling
Method:
Preheat the oven: Preheat your oven to 200°C (180°C fan) and line a large baking sheet with parchment paper.
Make the filling: In a bowl, toss the diced apples with the light brown sugar and ground cinnamon until well coated.
Cut the pastry: Unroll the puff pastry and cut out circles using a large round cutter or bowl (approx. 10cm wide).
Assemble the pies: Spoon a small mound of the spiced apple mixture onto one half of each pastry circle. Add a small spoonful of Langage Farm Devonshire Clotted Cream right on top of the apples.
Seal and crimp: Fold the pastry over the filling to create a half-moon shape. Press the edges firmly together with a fork to seal.
Bake: Place the pies on the baking sheet, brush the tops with beaten egg, and sprinkle with a little sugar. Cut a tiny slit in the top of each pie to let steam escape. Bake for 22 to 25 minutes until golden and flaky. Enjoy warm or chilled on your next outdoor adventure!