Toffee‑Apple Hand Pies Warm Up Bonfire Night

Why these pies suit Bonfire Night

These small, hand‑held parcels are described as “perfect for Bonfire Night” because they are warm, portable and can be eaten with one hand while standing outdoors.

Ingredients at a glance

800 g apples (mix of granny smith and pink lady), peeled, cored and cut into 1½–2 cm pieces (about 650 g net)

80 g light brown sugar

2 tbsp apple cider vinegar

1 tsp ground cinnamon

¼ tsp ground nutmeg

¼ tsp fine sea salt, plus a pinch for the egg wash

50 g unsalted butter

20 g white miso

1 tsp vanilla extract

1 small egg

50 g plain flour

2 × 20 g packs shop‑bought puff pastry

1 tbsp demerara sugar

Preparing the apple filling

Combine the apple pieces with brown sugar, vinegar, cinnamon, nutmeg and salt in a large bowl and let them macerate at room temperature for at least 30 minutes, tossing occasionally.

Drain the apples, reserving about 100 ml of liquid. Melt butter in a wide pan over medium‑high heat, add the drained apples and cook for four to five minutes until they begin to soften.

Stir in the reserved liquid and continue cooking for three to four minutes until the liquid reduces and a glossy caramel coats the apples.

Mix in the miso and vanilla, remove from heat, spread the mixture on a tray and chill until completely cold.

Assembling the hand pies

Beat the egg with a pinch of salt. Place flour in a small dish.

Unroll one sheet of puff pastry on its baking paper and cut it into four equal rectangles. Keep the second sheet refrigerated.

Spoon roughly 60 g of the cold filling onto one half of each rectangle, leaving a 1½ cm border on three sides. Brush the exposed border with the egg wash, being careful not to brush over the cut edges.

Fold the uncovered half over the filling, press the three edges together, then crimp the seam with a flour‑dusted fork.

Place the four pies on their baking paper on a tray, then refrigerate for 20–30 minutes. Repeat with the second pastry sheet.

Baking

Preheat the oven to 200 °C (180 °C fan) / 390 °F / gas mark 6.

Brush the tops of the chilled pies with the remaining egg wash and sprinkle with demerara sugar. Cut three shallow slashes in each top to allow steam to escape.

Bake for about 30 minutes, swapping trays halfway through, until the pies are puffed and deeply golden.

Let the pies rest on the trays for 10 minutes, then transfer to a rack. They can be served warm or at room temperature.

Yield and timing

The recipe makes eight hand pies. Total preparation time is roughly 10 minutes plus a 30‑minute maceration, followed by about 1 hour 15 minutes of cooking, chilling and cooling.