Air Fryer Mini Apple Pies

Pastry

• 320 g Shortcrust pastry, all-butter, chilled
• 1 Egg, free-range
• 10 g Caster sugar

Apple filling

• 500 g Apple, Bramley apples
• 25 g Unsalted butter
• 80 g Light brown sugar
• 1 tsp Ground cinnamon
• 1 Lemon, unwaxed
• 1 tsp Vanilla extract

1. Peel, core and cut the apples into 1 cm pieces. Finely zest the lemon, then juice it. Beat the egg in a small bowl for the egg wash.
2. Melt the butter in a saucepan over a medium heat, then add the apples, light brown sugar, cinnamon, lemon zest and 2 tbsp lemon juice. Cook for 8 to 10 minutes, stirring, until the apples are tender and the juices are syrupy rather than watery. Stir in the vanilla extract, then tip into a bowl to cool completely.
3. On a lightly floured surface, roll the shortcrust pastry to about 3 mm thick. Cut out 4 circles large enough to line 4 individual pie moulds, then cut out 4 slightly smaller circles for lids. Line the moulds with the larger circles, pressing gently into the corners.
4. Divide the cooled apple filling between the pastry cases. Brush the rim of each case with a little beaten egg, then lay on the pastry lids and press to seal. Brush the tops with more egg, then sprinkle over the caster sugar.
5. Air-fry at 180°C (355°F) for 14 to 16 minutes, until deep golden and crisp. Leave the pies to stand for 5 minutes so the filling settles. Serve warm.

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