Rough Puff
Apple Filling
Cinnamon Sugar
First, make the pastry. Cut the butter into chunks and place in a large mixing bowl with the flour (strong and wholemeal), salt and sugar. Use your fingers to flatten the chunks of butter. Add the ice-cold water and vinegar, and bring together into a very rough dough.
Tip out onto a clean countertop. Use a rolling pin to roll out, then bring back together, then roll out and bring back together again until it forms a cohesive mass. Then perform two “single turns” - roll out into a rectangle, fold down one third and fold up one third so that there are three layers.
Cover tightly with clingfilm and refrigerate for at least an hour.
For the apple filling, peel, core and quarter the apples. Cut into chunks and put in a medium saucepan with the sugar and lemon juice. Cook gently for 20-30 minutes, until completely broken down. Refrigerate.
For the cinnamon sugar, combine all ingredients in a bowl and set aside.
Roll out the pastry to around 5mm thick in a large rectangle. Place tablespoonfuls of the apple filling on one half of the pastry with 2cm gaps between each one. Brush lightly around the apple with water. Pick up the other half of the pastry and drape over the top of the apple filling. Press down firmly to seal. With a sharp knife, cut out the apple pies and seal lightly with the back of a fork.
Chill for at least 4 hours.
Heat the deep-frier to 165C. Drop an apple pie and fry for around 3-4 minutes, until golden brown and crisp. Remove from the fryer and drain on a piece of kitchen roll.
Toss in cinnamon sugar, and serve with ice cream, cream or custard.
