Instructions

1. First make the apple filling. Peel and core the apples, then cut them into small cubes.
2. 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.
3. Preheat the oven to 190°C.
4. 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.
5. Cut or stamp out eyes and mouths on the remining shapes - these will be the faces.
6. 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.
7. Put the tray in the oven and bake for about 15 minutes or until the edges start browning.
8. Serve warm or at room temperature.