Halloween pumpkin mini apple pies
These Halloween pumpkin mini apple pies are super easy to make, particularly if you use ready to used rolled pastry. ( Obviously you can make your own pastry if you prefer). Also, you’ll need a large pumpkin cookie cutter for this recipe – I used a set that includes several eye and mouth shapes too (these you can easily be cut out with a sharp knife, just make sure the pastry is not too soft).
Ingredients
Method
- First make the apple filling. Peel and core the apples, then cut them into small cubes.
- Put the apple, cinnamon, ginger, sugar and lemon juice in a small saucepan, then gently cook over low heat until the apple becomes soft and sticky (but not mushy!). Let the compote cool.
- Preheat the oven to 190°C.
- Unroll the pastry, then using pumpkin-shaped large cookie cutter stamp out even numbers of shapes – you should get about 8. Put half of them onto a lined baking sheet.
- Cut or stamp out eyes and mouths on the remining shapes – these will be the faces.
- Put a spoonful of the apple mixture onto the pumpkin shapes, then carefully put the faces on top. Press together the edges with a mini fork.
- Put the tray in the oven and bake for about 15 minutes or until the edges start browning.
- Serve warm or at room temperature.