Toffee Apple Pasties

Toffee  Apple  Pasties

Toffee  Apple  Pasties

Hand  pies,  turn-overs,  pasties...  whatever  you  call  these  delicious  little  pastries,  they  taste  delicious  and  are  incredibly  easy  to  make.  A  mixture  of  lard  and  butter  makes  for  a  wonderfully  golden  and  flaky  pastry.  If  you  are  running  short  of  time,  fill  with  jam  or  shop-bought  pie  filling  –  just  make  sure  you  allow  them  to  cool  slightly  before  tucking  in  as  the  insides  can  get  very  hot  indeed!


250g  plain  flour

50g  lard,  cut  into  pieces

50g  butter,  cut  into  pieces

3  tbs  cold  water

1  egg,  beaten

Demerara  sugar

1  apple,  peeled  and  chopped  into  little  pieces

4  toffees  cut  into  quarters

¼  tsp  cornflour

¼  tsp  vanilla  paste

¼  tsp  cinammon


Mixing  bowl  

Sharp  knife

Chopping  board

Measuring  spoons

Dessert  spoon

Largest  (98mm)  circular  pastry  cutter

Rolling  pin

Pastry  brush

Baking  tray,  lined

1. Preheat  the  oven  to  170  degrees  Celsius  (338  degrees  Fahrenheit).

2. Place  the  flour  and  fats  into  a  food  processor  fitted  with  the  chopping  blade  and  'whizz'  briefly,  until  the  mixture  looks  like  lumpy  sand.

3. Add  the  water  and  pulse  briefly  until  the  mixture  can  be  pressed  together  into  a  dough.  Turn  out  the  mixture  onto  the  counter  top,  use  your  hands  to  push  it  into  a  ball  shape  and  place  it  

in  the  fridge  while  you  prepare  the  filling.  

4. Put  the  chopped  apple,  cinammon,  vanilla  paste  and  cornflour  into  the  mixing  bowl  and  mix  thoroughly  with  the  spoon.  

5. On  a  floured  surface,  roll  out  the  dough  and  using  the  biggest  circular  cutter,  cut  out  circles  of  pastry  about  2mm  thick.  

6 .Place  a  dessertspoon  of  chopped  apple  into  the  centre  of  the  pastry  circle  with  a  piece  of  toffee  on  top.  

7.  Brush  around  the  circumference  of  the  pastry  circle  with  beaten  egg  and  fold  in  half  to  make

a  pasty  shape.  Press  down  to  seal  all  the  way  round,  then  use  a  fork  to  press  indentations  

around  the  edge.  

8. Paint  beaten  egg  all  over  the  surface  of  the  pastry,  sprinkle  with  demerara  sugar  and  bake  for15  minutes  until  golden  brown.  


Instead  of  toffees,  try  using  half  a  teaspoon  of  our  delicious  Salted  Caramel  Sauce  (link)  or  the  same

quantity  of  dulce  de  leche.

However  tempted  you  are  to  tuck  in,  do  allow  a  few  minutes  for  the  pasties  to  cool  because  they  are

dangerously  hot  straight  from  the  oven!  

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