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Cheddar and apple hand pies


Makes: 12
timePrep time: 35 mins
timeTotal time:
Cheddar and apple hand pies
Recipe photograph by Toby Scott

Cheddar and apple hand pies

These mini meat-free pies are packed with a delicious cheese and apple filling with a hint of mustard. Pack them on your next picnic

Makes: 12
timePrep time: 35 mins
timeTotal time:

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Nutritional information (per serving)
Calories
333Kcal
Fat
23gr
Saturates
11gr
Carbs
21gr
Sugars
4gr
Fibre
2gr
Protein
8gr
Salt
0.6gr

Tamsin Burnett-Hall

Tamsin Burnett-Hall

Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall

Tamsin Burnett-Hall

Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes

Ingredients

  • 40g unsalted butter
  • 1 large onion, sliced thinly
  • 2 tbsp plain flour
  • 150ml cider
  • 2 tsp grain mustard
  • 2 eating apples, peeled, cored and diced
  • 2 tbsp chopped parsley
  • 200g mature vegetarian cheddar, grated coarsely
  • 1 large egg, beaten
  • 1 x 500g pack shortcrust pastry
  • 1 tbsp poppy seeds (optional)

Step by step

Get ahead
The pies keep for 2-3 days.
  1. Melt the butter in a frying pan, add the onion and a pinch of salt and cook for 15 minutes, stirring, until pale golden. Stir in the flour and cook for 1 minute, then gradually add the cider and bring to a simmer. Cook for 1-2 minutes to thicken. Remove from the heat and stir in the mustard, apples, parsley and cheddar; stir until the cheese has melted into the sauce. Add half the beaten egg, keeping the rest back to glaze the pies. Season, then tip into a shallow dish to cool.
  2. On a lightly floured surface, roll out the pastry to about 4mm thick. Cut out 12 each of 10cm discs and 7cm discs, re-rolling as required. Press the larger discs into a greased muffin tin, patching up any holes, and aiming for an even thickness of dough. Add the filling, then press on the lids, brushing the edges with water first. Brush the lids with beaten egg and make a small steam hole in each. Scatter with poppy seeds if you like, and chill for 20 minutes. Preheat the oven to 200°C, fan 180°C, gas 6.
  3. Bake the pies for 25-30 minutes until golden and crisp. Loosen from the tin while warm, but don’t turn out until cold. Serve with chutney.

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