Roll out the pastry and cut into four-inch circles (cut round a saucer for the shape). Peel and slice the apples and cook gently with the sugar, raisins and butter until soft. If you like a pinch of cloves or cinnamon, add them during the cooking. Put a spoonful of mixture on to half of each circle, fold over and press edges together, damping them a little first. Bake at 425°F, 220°C, gas mark 7 for twenty-five minutes.