Mini apple pies
- 2 large Granny Smith apples, cored, peeled if you prefer, cut into small chunks
- 2 teaspoons sugar
- 1 teaspoon cinnamon
- 1 teaspoon cornflourcornstarchX mixed into a paste with 2 tablespoons boiling water
- 1½ reduced-fat puff pastry sheets, plus 6 lattice rounds (see HFG tip)
- 2 teaspoons reduced-fat milk
- cinnamon sugar made from ½ teaspoon sugar mixed with ½ teaspoon cinnamon
- 6 tablespoons reduced-fat Greek-style yoghurt, to serve
1 In a medium saucepan place apple, sugar and about ¼ cup water. Cover and bring to the boil over high heat. Reduce heat to low and simmer for 5 minutes or until apples start to soften. Remove from heat and drain off any excess liquid. Stir through cinnamon and cornflour paste.
2 Preheat oven to 180°C. Lightly spray six medium muffin tin holes (approx ¹⁄³ cup capacity) with oil then line the bottoms with baking paper. Lay out one pastry sheet and, using a sharp knife, cut into six even pieces. Line one of the muffin tin holes with a pastry square. Gently press in until it fits snugly, then cut away excess pastry in line with the top of the tin hole with a sharp knife. Repeat with remaining pastry squares.
3 Fill each pastry case with apple mixture. Top with lattice round (see HFG tip) and gently press together edges of the pie crust to seal. Using a pastry brush, gently wash surface of pastry with a little milk, then sprinkle over cinnamon sugar.
4 Bake in oven for 25-30 minutes until golden brown. Allow to cool slightly before removing from muffin cases. Serve warm with yoghurt dolloped on the side.
To make lattice pastry pie lids, take half a sheet of pastry and cut 18 1cm-wide strips and 18 shorter (approx 9cm x 1cm) strips. On a sheet of baking paper, lay the long strips side by side about 1cm apart. Starting at one end, place the shorter pastry strips perpendicular to the long ones and weave under, over, under and over the long strips. Repeat with the rest of the short strips, spaced about 1cm apart, alternating whether you start over or under each time. Using an 8-9cm round cookie cutter or glass, cut six rounds out of the completed lattice pattern.
Nutrition Info (per serve)
Total fat 4.9g
–Saturated fat 3.6g
Dietary fibre 2.1g
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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