Little Apple Pies using Frozen Puff Pastry - pastry

Method

• Prepare the filling.
• Peel the apple and chop into fourths.
• Then cut the quarters into fourths.
• Heat butter in a frying pan and saute the apples lightly.
• Add cinnamon and sugar, then cook some more.
• When it gives out some liquid, cover the pan and steam-cook for 3 to 5 minutes.
• After plenty of juices are release, remove the lid and cook over high heat to reduce the juice.
• Add rum.
• Transfer the apple into a shallow container and let it cool thoroughly.
• Place the puff pastry on parchment paper and slice into fourths.
• Top with cake crumbs and put two pieces of the drained apples on each sheet.
• Spread beaten egg on the four corners of the pastry pieces as well as where they overlap.
• Pick up the corners and fold in together in a little twist as if making shumai dumplings.
• Place on parchment paper or muffin cup liners, and put into pudding cups.
• Bake in the oven at 180-220C for approx.
• 35 minutes.