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Fried Apple Pies

October 7, 2016

 

Friday Pie Day?

 

Is that a thing? Well, if it wasn't then I just made it one!

 

These deliciously unhealthy Fried Apple Pies are the perfect naughty treat to indulge in with your afternoon tea.

 

Made with fresh Pink Lady apples, ground cinnamon and thinly rolled puff pastry, these golden pies will become your new best friend.

 

 

F R I E D  A P P L E  P I E S

Makes 4 pies
 
4 Pink Lady apples, peeled, cored and cut into 1cm cubes
4 Tbs caster sugar
1 tsp butter
2 tsp ground cinnamon
1 tsp ground nutmeg
1 packet of pre rolled puff pastry
1 egg, beaten
1L canola oil/ any vegetable oil, for frying


For the coating:
2 Tbs icing sugar
1 tsp ground cinnamon
Pinch of sea salt


1. Place apples in a large pot on a medium heat and add the sugar, butter, cinnamon and nutmeg. Stir until the butter has melted, then turn down to a simmer, cover the pot and cook for 10 minutes or until the apples are soft. Remove from the heat and leave to cool completely.
2. Unroll your puff pastry sheet. Using a sharp knife, cut into four long strips. Spoon 3 teaspoons of apple mixture on to one half of each strip and fold the other half over lengthways. Dab some beaten egg around the edges with a pastry brush, then use a fork to press grooves around the sides.
3. Refrigerate the pies for at least 15 minutes to get the pastry very cold.
4. Heat the oil in a wok or a deep pot. Being very careful, drop a small piece of puff pastry into the oil. If it sizzles and rises to the top within 5 seconds then the oil in hot enough. Fry the pies, two at a time, for 5-7 minutes, or until golden, and gently flipping them for full coverage.
5. Remove from oil with a slotted spoon and leave to drain on some kitchen towel/ paper. 
6. To make the coating, simply mix together all ingredients and while the pies are still warm, coat them generously in the cinnamon sugar. Serve immediately.

 

Recipe: Gabriella Esposito

Photography: Vorsprung Studios

 

 

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