Apple pockets

Preheat the oven to 200C.

Unroll the puff pastry and cut as many circles as it will take with a cookie cutter, working fast. Reroll the offcuts for later.

Transfer six circles to the lined tray and put about a tablespoon of apple compote on each.

Egg wash the six other circles and lay them egg-wash side down over the filled ones; seal lightly with the fingers, then press with the cookie cutter.

Chill the pockets 5 to 10 minutes; the dough has to be cold or it will not cut neatly.

Press round each edge with a slightly smaller cookie cutter to seal, then flatten the rim with a fork.

Egg wash the tops, score a simple decoration with a knife or fork, and egg wash again.

Chill 10 minutes before baking.

Set a grid on feet, or a tray propped on cookie cutters, over the pockets to stop the puff pastry rising crooked and splitting open at one side.

Bake at 200C for 20 minutes.

If any filling has leaked, open the pockets and fill them with more compote.