Toffee Apple Puff Pastry Turnover Pie

Peel, core, and cut the apples into small, even chunks. Melt the butter in a wide pan over medium-high heat, then add the sugar, keeping back 1 tsp for the topping. Cook until the sugar melts into a sticky caramel, then stir in the apples and a small pinch of sea salt. Cook for 5-6 minutes, stirring often, until the apples soften, caramelize lightly, and any liquid has evaporated. Transfer to a bowl and let the filling cool completely before assembling.

Preheat the oven to 200°C/180°C fan/gas 6 and place a baking tray on the middle shelf to heat. Unroll the puff pastry on its parchment. Spoon the cooled apple filling over one half of the pastry, leaving a 1-2 cm border. Brush the border with beaten egg yolk, fold the other half of the pastry over the filling, and press the edges firmly to seal. Crimp with a fork or your fingers.

Lightly score six triangle portions on top without cutting all the way through, then make a few small steam slits in each section. Brush the pastry with the remaining egg yolk and sprinkle with the reserved sugar. Carefully slide the pie, still on its parchment, onto the hot baking tray. Bake for 25-30 minutes, or until puffed, crisp, and deep golden. Cool for 10 minutes before slicing along the scored lines.