2 cups finely diced apple (approximately 3 Granny Smith apples, peeled & cored)
½ tsp finely grated lemon zest
2 tsp lemon juice ½ tsp ground cinnamon
2 tbsp brown sugar 1 tbsp cornflour
¼ cup roughly chopped soft caramels (eg. Columbines by Pascall)
1 tsp pink salt flakes
Preheat oven to 200°C (180° fan-forced) and line two baking trays with baking paper.
On a lightly floured surface, roll pastry to a thickness of 3mm. Using round pastry cutters, cut 12 x 8cm pastry rounds for the base of the pies and place six pastry rounds on each prepared baking tray. Cut 12 x 10cm pastry rounds for the pie tops and set aside until required.
For the pie filling, combine the apple, zest, juice, cinnamon, sugar, cornflour, caramels and salt together, stirring until well combined.
Place a rounded tablespoon of the apple mixture in the centre of each pastry round on the baking trays, leaving a 1cm border. Brush each of the pastry rounds for the pie tops with the egg glaze. Carefully place pastry round over the apple filling, glaze side down, encasing the filling.
Press edge of pastry top down against the border, to help secure the edges. Then use a fork to properly seal each pie.
Brush each hand pie with egg glaze and using a pair of kitchen scissors, snip three air holes into the top of each pie. Sprinkle with a little Demerara sugar and place baking trays in refrigerator for 15 minutes, to allow pastry to chill.
Bake hand pies in preheated oven for 30 minutes or until pastry is golden and cooked through. Allow to cool for 10 minutes before serving.