100g shortcrust pastry
100g stewed apple
1/2 cup of finely sliced apples.
Using a floured table top roll out the dough to a circle the size of a plate. Cut little circles of 5cm diameter. Make a mound of the filling in the centre of the dough.
Dampen round the edge of the dough with either water, or milk.
Fold over the dough, to make a half moon shape, crimping the edges.
Make a slit to let out steam. Brush with beaten egg to glaze.
Place on lightly greased metal baking tray in the middle of a preheated oven, for around 20 minutes at 200C.
The pasty is cooked when their undersides turn brown and crisp.
I made these apple pies mouthful size.