Apple and ginger mini-pies
10 medium, cut into 1.5cm chunks
1½ tbs, finely chopped
3 tsp, light
reduced-fat shortcrust pastry
1 individual, just thawed
1 medium, lightly beaten
1 tbs, to serve
- Preheat oven to 190°C.
- Combine apples, ginger, juice, brown sugar and 5 teaspoons flour in a large bowl. Divide among 8 x 1-cup (250ml) ramekins.
- Lightly dust a rolling pin and work surface with remaining flour. Roll pastry sheet to about 2mm thick. Using a sharp knife or pizza cutter, cut the dough into 0.5cm wide strips. Cut strips into 10cm (you'll need 64 strips of dough).
- Using 8 strips of pastry for each mini-pie, create a crisscross pattern across the top of each ramekin. Gently press ends of the pastry strips onto the rims of the ramekin.
- Lightly brush pastry with egg. Bake 30 minutes or until pastry is golden and fruit is bubbling and just tender. Dust with icing sugar just before serving.