Easy Homemade Spiced Apple Hand Pies

Prepare the apple filling: Place the chopped apples, brown sugar, cinnamon, nutmeg, and butter into a saucepan over medium heat. Simmer for 6–8 minutes, stirring occasionally, until the apples have softened. Transfer the mixture to a bowl and allow it to cool completely.

Prepare the pastry: Unroll the shortcrust pastry sheet. Cut the pastry in half lengthwise to create two long rectangles. Then, cut each long rectangle into five smaller pieces to give you 10 rectangles in total (each approximately 12 x 7 cm).

Assemble the pies: Once the apple mixture is cool, stir in the cornflour. Spoon the filling onto the center of five pastry rectangles, leaving the other five empty. Brush the edges of the filled rectangles with some of the beaten egg.

Seal and vent: Place the empty pastry rectangles over the filling. Press the edges firmly to encase the apples, then use a fork to crimp the borders for a decorative seal. Use a sharp knife to cut three small slits in the top of each pie to allow steam to escape.

Chill: Arrange the pies on a baking sheet lined with parchment paper. Brush the tops with more beaten egg. Chill in the refrigerator for at least 30 minutes (or 10 minutes in the freezer) to help the pastry stay flaky during baking.