Ingredients (Makes 6 mini pies)
2 JAZZ™ apples (peeled and chopped)
1 tsp vanilla extract
1 roll of shortcrust pastry
1/4 cup granulated sugar
½ tsp of cinnamon powder
¼ tsp of nutmeg
8 Biscoff biscuits (5 to be crushed for the filling, 3 for decoration)
Clotted cream (to serve)
• Add the chopped JAZZ™ apples, granulated sugar, crushed biscoff biscuits, cinnamon and nutmeg to a bowl and mix until well combined.
• Roll out the pastry and cut out six circles with a diameter of around 6cm and six lids that are around 5cm.
• Grease a cupcake/muffin tray and place the 6cm circles into each compartment, pressing down so they fit.
• Fill up with your JAZZ™ Apple and Biscoff mixture.
• Place the smaller pastry circles on top and seal by pinching the sides.
• Lightly brush over with some egg wash and place in the oven at 180°C for 25 to 30 minutes. Keep a check and give them a second egg wash if required.
• Serve with a big dollop of clotted cream and half a Biscoff biscuit.