Apple raspberry pies

Ingredients

2 pink lady apples, halved, cored, thinly sliced 2 tablespoons caster sugar 2 teaspoons lemon juice 3 sheets frozen puff pastry, partially thawed 1/2 cup raspberry jam 1/2 teaspoon ground cinnamon 20g butter, melted 1 tablespoon icing sugar 300ml thickened cream, whipped, to serve

Method

1. Place apple, sugar, juice and 1/3 cup water in a saucepan over medium heat. Cook, stirring occasionally, for 5 minutes or until apple is just tender. Using a slotted spoon, transfer apple to a bowl. Set aside for 5 minutes to cool. 2. Preheat oven to 180C/160C fan-forced. Grease a 12-hole muffin pan. 3. Cut each sheet of pastry into 4 equal strips. Place 1 strip of pastry on a flat surface, with 1 long edge closest to you. Spread with 2 teaspoons jam. Sprinkle with a little of the cinnamon. Arrange a few apple slices, skin-edge up, overlapping slightly, with tops of apple overhanging at top edge of pastry. Fold bottom edge of pastry over the apple, leaving the tops exposed. Working from 1 short edge, roll up pastry to form a scroll. Place, apple-side up, into hole of prepared pan. Repeat with remaining pastry strips, jam, cinnamon and apple slices. 4. Brush pies with butter. Bake for 25 to 30 minutes or until pastry is golden and puffed. Stand in pan for 5 minutes. Carefully transfer to a baking paper-lined wire rack. Stand for 10 minutes. Dust with icing sugar. Serve pies warm or cold with whipped cream.