Apple hand pies with sour cream rough puff pastry

Combine the all-purpose flour, medium rye flour, salt and baking powder.

Toss in the cold butter to coat each piece with flour, then work it in, leaving some large pieces.

Work in the sour cream in the bowl until mostly homogenous, with a few dry spots, then bring it together.

Press the dough and give it a couple of folds to develop a little strength.

Flour the top and roll into a rough rectangle, close to a square, so it rolls square later.

Cover and chill in the fridge or freezer until the butter is firm but not rock hard.

Roll out to a square about 14 by 14 inches and cut into even squares, or use a round cutter.

Brush the edges with egg wash, add a generous tablespoon or so of apple filling, and top with a second piece cut with an X or a maple leaf; press on and seal the sides with a fork.

Chill on the tray again, egg wash the tops, sprinkle with coarse sanding sugar and bake.