Makes: 2 1/2 dozen
For the pastry
1 ½ cups (180g) flour
2 cups (220g) cornstarch
1 teaspoon baking powder
pinch of salt
150g butter, at room temperature
1 cup (130g) caster sugar
2 egg yolks
1 teaspoon vanilla essence
For the filling
3 medium sized apples
3 tablespoons sugar
1 tablespoon raisins
1 teaspoon ground cinnamon
Beat butter and sugar until creamy.
Beat in egg yolks and egg. Fold in vanilla essence.
Sift flour, cornstarch, baking powder and salt and fold into egg mixture.
Work to a smooth pastry and shape into a ball. Wrap in plastic food wrap and refrigerate for some minutes.
Peel, core and chop apples.
Place them in a small saucepan with raisins, sugar and cinnamon.
Cook over a medium heat, half-covered with a lid, for some minutes.
Remove lid and keep cooking for 6-7 minutes or until soft.
Remove from heat and set aside to cool completely.
Roll out the dough until it is 2mm thick and cut out 8cm circles with a floured cutter. Spoon some of the filling onto each circle. Fold circles in half, forming the pasties.
Seal edges well.
Place pasties over a baking sheet and bake in a moderate oven until slightly golden. Remove from oven.
Sprinkle with caster sugar and put back in the oven for some more minutes, until well cooked.
Remove from oven and brush with apple jelly or sprinkle with caster sugar again.