Apple and Cinnamon Pastries

Heat the oven to 200°C/180°C fan and line a baking tray with baking paper.

Melt the butter in a small pan, then add the diced apples, brown sugar, cinnamon and lemon juice. Cook for 5–6 minutes until the apples just soften and the juices turn syrupy, then leave the filling to cool.

Unroll the puff pastry on a lightly floured surface and cut it into 8 equal rectangles.

Spoon the cooled apple filling onto one side of each rectangle, leaving a clear border. Fold the pastry over, press the edges with a fork and transfer to the lined tray.

Brush the pastries with beaten egg, cut a small steam slit in each one and bake for 18–22 minutes until puffed and deep golden.

Cool for 5 minutes on the tray, then dust with icing sugar if liked and serve warm or at room temperature.