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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).
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 ready rolled shortcrust pasty
  • 3 apples
  • 1 tsp cinnamon powder
  • ½ tsp ginger powder
  • Juice of ½ lemon
  • 3 Tbsp muscovado sugar

Method
 

  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.