Mini filo apple pies

I created these to fulfil the only McDonald's craving I ever get: apple pies. These pies are all about the luscious apple filling. So healthy, you're forgiven for eating three before they've cooled down!
  • 10 small apple pies
  • 2 tsp ground cinnamon
  • 2 tsp apple juice concentrate
  • Small handful of sultanas
  • Pinch of sea salt
  • ½ cup water
  • 300 grams filo pastry (if you search, you can find filo without sugar)
  1. Pre-heat the oven to 160 degrees.
  2. Combine all ingredients (except the filo) in a large pot on the stove and cook over a low heat until the apples are just tender. Don't worry if the mixture seems dry, the juice from the apples will come out as they cook. Strain the mixture and set aside.
  3. Lay the filo sheets out flat and keep inside a towel to stop the pastry drying out.
  4. Set up your pie-making station: put an oiled, non-stick surface for making your pies in the centre, a shallow dish of olive oil to the side, drained pie filling to the other, and the towel-covered pastry on top.
  5. To make each pie: make a double-layered strip of pastry around 4 inches wide and oil both sides (dip your fingers in the oil and transfer to the pastry), then place a tablespoon of the mixture in a corner of the pastry strip and fold over into a triangle shape (see picture below). Dip your fingers in the oil again and smooth some oil over the pastry, and fold the pastry over again - and again, until you're left with a neat triangle shaped pastry. As you fold the pastry, stuff some extra apple pieces into the mixture if there is space. Put onto a tray covered in grease-proof baking paper and coat the pastry with more oil; the more oil, the crispier the pastry (I like mine less oily for everyday, but if I'm making these as a dessert then I'll use more oil throughout the process and add another layer or so of pastry). You'll end up with around 12 pastries.
  6. Bake at 160 degrees until golden, turning over half-way through baking. Cool on racks and enjoy hot or cold.



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