Not unlike the hot apple pies made popular by a huge fast-food chain! You can make your own applesauce for these if you’d rather, but in a hurry, the jars of applesauce from the supermarket will do just fine.
Roll out your puff pastry to
Stir the cinnamon into the applesauce. Dollop the applesauce mixture into the top half of each rectangle and carefully fold the bottom up so the bottom edge meets the top edge. Seal the edges by pressing them together with a fork, and use a large sharp knife to trim them so they are even all the way round. Keep the pastry offcuts to test the oil with later.
Carefully transfer the pies to a plate and chill them in the fridge for 30 minutes to firm up.
When the pies are chilled, bring a medium-sized saucepan, half-filled with light cooking oil to medium heat. When small bubbles start to appear, drop a piece of the offcut pastry into the pan. If it puffs up and floats to the top within a few seconds, the oil is ready. If it doesn’t, watch it carefully for a minute or two more and try again. If at any point the pan starts to smoke, remove it from the heat immediately and carry it outside to cool down. Do not take your eye off it and always, always supervise it.
When the oil is ready, turn the heat down low to prevent it from overheating, and line a plate with kitchen roll or a clean kitchen towel. Carefully lower a pie into the pan on a turner or slotted spoon. Cook for 5 minutes, until golden and crisp, then remove quickly onto the plate. Repeat until all the pies are cooked. Sprinkle with sugar, if you like, and serve hot.
The pies will keep, cooked or uncooked, in the fridge for 3 days. If uncooked, store them on a plate wrapped in cling film. If cooked, they can be piled into a Tupperware container. Uncooked pies can also be frozen for up to 3 months and defrosted fully before cooking as above.
For a healthier pie, you can bake them in the oven, glazed with a beaten egg and
© Jack Monroe, 2020