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Ingredients:
Instructions:
In a saucepan, simmer the chopped apples, butter, brown sugar, cinnamon, nutmeg, and lemon juice until the apples have mostly softened.
In a small bowl, mix the cornflour with cold water to create a slurry.
Pour the slurry into the simmering apples, stirring until the mixture thickens. Set aside to cool.
Preheat the oven to 180°C (350°F).
Using a round cookie cutter or a glass, cut out circles from one sheet of pastry (about 9).
Cut the second sheet of pastry into strips (approximately 1.5 cm wide).
Place about 1 tbsp of the apple filling in the center of each pastry round.
Lay two parallel strips of pastry over each round, then two more strips perpendicular to create a lattice pattern.
Trim any excess pastry and use a fork to seal the edges.
Brush the pastry with the whisked egg.
Bake for 20-25 minutes or until golden brown.