Puff pastry

Apples

Cinnamon

(Alternative filling for those who won't eat apples or cinnamon possibly)

1.  The first thing to do is cut each sheet of puff pastry into 4 squares – they don’t have to be perfect.

2. Then in the centre of each side of each square make a cut about 3cm long – you’ll need this cut when you want to create your ‘cup’ shape in the next step.

3. Take a muffin tray and lightly spray with non-stick cooking spray.  Then take one of the small squares of pastry and at each cut, overlap the edges – this will bring the sides in and create the cup shape.  Then sit this into one of the muffin divets in the tray.

4. Spoon in the fillings you’re going to use.  For this, we are going to use apple with cinnamon but you can use anything including leftovers or egg and bacon for a breakfast pie.

5. Once all the pie cases are full, you then need to bring each corner together and then pinch them closed.

6. This step is optional but giving them a little brush with a little egg or milk will help the puff pastry brown up beautifully.

7. Then into the oven to cook and crisp up – keep a close eye as they won’t take too long.  I don’t know exactly but it’s usually between 12 and 15 minutes per tray.