StEP BY STEP

A SPOON OUT FILLING Make sure you leave a 2cm border around edge of pastry so filling doesn’t spill out during baking.

B CUT SLITS IN PASTRY Lightly flour blade of knife in plain flour to make cutting easier. Make small diagonal cuts.

C REVEAL THE SLITS Open out the pastry again to make a square.

D ENCLOSE THE FILLING Place your square over the apple base. Press edges together, using a fork for best results.