Peel and core the apples, being careful not to break them. Roll out the pastry ¼inch (½cm.) thick into rounds the size of a tea plate. Place each apple on a round of pastry. Fill the core-hole with sugar. Draw up the edges of the pastry, wet them and press on to the apple.
Tie each one in a cloth lined with greaseproof paper, drop into boiling water and boil briskly for half an hour.