Apple hand pies

Peel the apples with a peeler: around the top, then wide strips around the side.

Quarter, cut out the core with a paring knife, cut each quarter into three and then into chunks.

Brown a couple of tablespoons of butter in a heavy skillet over medium heat until the foam turns golden and nutty.

Add the apples with a pinch of salt, then white sugar and a little brown sugar; cook until the chunks swell and break down into a soft, jammy filling.

Stir in a healthy dose of cinnamon, then a splash of water to deglaze and soften the apples further.

Transfer to a plate to cool.

Roll about four ounces of pie dough into a roughly 8-inch circle.

Spoon a third to a half cup of filling near the centre; fold the dough over about an inch short and tap it down around the filling.

Fold the overlap over tightly all the way round and press, then crimp: thumb and forefinger of one hand, pushing between with the forefinger of the other.

Place on a lined baking sheet, brush generously with beaten egg and milk and sprinkle with sugar (or parmesan or herbs for savoury).

Cut three ventilation holes in the top so steam escapes and the pies do not rupture.

Bake in a preheated 400 degree oven about 25 minutes to half an hour until browned and crispy.

Let sit 15 minutes before eating.