Ingredients

• 380 gram can diced apples
• 1 egg yolk
• ¼ cup whole milk, cream or sour cream
• 2 tablespoons passionfruit syrup
• 2 tablespoons cream-style liqueur (optional)
• 3 sheets frozen pre-rolled sweet short pastry, defrosted

Method

1. Preheat the oven to 180°C and set the oven rack to the middle of the oven. Mix together the apples, egg yolk, cream, passionfruit syrup and liqueur if using.
2. Cut 2 sheets of pastry into quarters and press each quarter into a lightly-greased or paper-lined muffin tin, allowing extra pastry to overhang. Repeat with the remaining pieces of pastry to make 8 bases in total.
3. Divide the apple mixture evenly among the pastry-lined muffins.
4. Cut the remaining sheet of pastry into 8 even-sized squares and arrange 8 of the squares on top of each mini pie. Press the edges to seal and then trim away excess. Cut a cross in the centre of the pastry top.
5. Bake in the pre-heated oven for 35-40 minutes until golden. Allow to stand in the tin for 20 minutes before removing. Serve dusted with icing sugar.