450g plain flour
2 tbsp sugar
1 tsp salt
250g butter - cold
50g freeze-dried apples
2 tbsp cherry jam
2 tbsp golden syrup
1 tbsp lemon juice
250g peeled, chopped cooking apples
Oil for frying
Mix together the flour, sugar and salt in a large mixing bowl.
Dip the butter into the flour, then grate on a large grater into the bowl of flour.
Keep adding flour to the butter and grater to stop the butter sticking together in a mound.
Mix the grated butter through the flour, then add enough cold water to bring it together.
Roughly shape it into a flat rectangle then wrap it in cling film and chill for 30 minutes.
Blitz the freeze dried apples to a powder in a food processor.
Put the butter, golden syrup, lemon juice, sugar, spice and salt into a saucepan and warm gently until the sugar has dissolved.
Add the chopped apples and cook for 5 minutes, or until the apples are beginning to soften.
Add the cherry jam and cook for 2 more minutes, then add the powdered apple, take off the heat and let it cool.
Roll the pastry out to 4mm thick, and cut it into six 15 x 12cm rectangles.
Put 2 tbsp of apple and cherry filling on one long side of each pastry rectangle. Fold the pastry over and seal the edges with water and by crimping with a fork.
Cover with cling film and chill for 30 minutes.
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