Toffee Apple Chai-Pies.
These mini pies couldn’t be easier. Everything is piled straight into the muffin tin for minimum faff and washing-up. They have all my favourite autumn flavours in and are so moreish!
I like to make my own chai spice blend and keep a jar of it in the cupboard, very similar to this one. However you can also buy it pre-made, or even use mixed spice or just a little cinnamon/cardamom if you prefer. It’s quite flexible.
Makes 6
Ingredients.
1 sheet ready-rolled puff pastry
3-4 sharp eating apples, e.g. Granny Smiths
½-1 tsp chai spice, depending on how strong you like it
Icing sugar, to serve (optional)
Toffee Sauce:
6 tsp dark muscovado sugar
Approx. 40-60g butter
6 tbsp double cream, plus a little extra for brushing the top
Salt, to taste
To line the tins:
A little butter
1 tbsp of plain flour
Equipment.
sharp knife & chopping board
vegetable peeler
muffin tin (min. 6 holes)
pastry brush
kitchen roll
mixing bowl
Method.
Preheat the oven to 190c fan. If possible, use a setting where the oven heats from the bottom (instead of the top, or top and bottom) as this helps to ensure a crisp base and avoid a burnt top
Grease 6 of the muffin tin holes and sprinkle over 1 tbsp flour. Move the tray around to ensure the flour is stuck to the butter and the muffin tin is sufficiently coated. Turn upside-down and tap the tin to remove any excess flour
Peel & dice the apples into roughly 1cm cubes, discarding the core. Place in a mixing bowl and sprinkle over the chai spice. Mix thoroughly to coat the apples
Cut the pastry into 6 squares and place one square in each floured muffin hole. Carefully press the pastry down to line the hole and leave any excess loose for now
Now divide the toffee sauce ingredients between each pie case.
Add to each case: 1 tbsp double cream, 1 little knob of butter, 1 tsp dark muscovado sugar, and a sprinkle of salt
Now divide the chai apples cubes between the 6 cases, spooning it on top of the sauce ingredients. You may not need all the apple, but don’t be afraid to pile it up a little as it will shrink down significantly in the oven
On each pie, lift 2 opposite corners of pastry up and over the apple, and press down to seal the ends to one another. Repeat with the other opposite corners so it creates a sort of star-shaped lid
Brush the top with a little more cream and place in the centre of the oven for about 25-30mins until golden and bubbling. The sauce may bubble over a little but don’t worry!
Leave to cool in the tin for about 10mins, before carefully removing from the tin and enjoy!
