members recipes

Ingredients
FOR THE PASTRY
250g plain flour
125g butter, softened and cut into small cubes
75g sugar, plus extra for dusting
pinch of salt
2 eggs beaten, plus 1 extra egg beaten for brushing
butter for greasing
FOR THE FILLING
250g cooking apples, cut into small pieces
3 tbsp sugar
1 tbsp water
1 tsp ground ginger
1 cinnamon stick, about 4-5 inches long

Method
1. Sift the flour, sugar and salt into a bowl. Add the butter and rub with your fingertips until the mixture resembles fine breadcrumbs. Make a well in the centre of the mixture and add the 2 beaten eggs. Gently mix together until a dough is formed, without overworking. Wrap in clingfilm and place in the fridge for 30 minutes.
2. While the dough is resting, make the filling. Place the apple, sugar, water, ground ginger and cinnamon stick into a saucepan. Gently cook for 10-15 minutes. Remove the cinnamon stick and discard. Remove from the heat and cool. Preheat the oven to 190C.
3. Grease a 12 hole pudding tin with butter. Remove the dough from the fridge and unwrap. Cut the dough in half, knead briefly and roll each half to about 5mm thick. Cut out 12 circles from each half of dough, with the diameter of the circle just bigger than the diamter of the pudding tin holes. Place a circle of dough into each pudding tin hole and then fill each one with the apple mixture, about 1 heaped tsp each. Brush the edges of the dough with the beaten egg and lay over the remaining dough circles. Pinch the edges together to seal. Brush the tops with the beaten eggs and sprinkle over some sugar. Pierce the top of each pie with a fork. Bake in the oven for 15-20 minutes and serve.