Quince & apple hand pie

Method

• step 1

  To make the pastry, tip the flour, caster sugar and 1 tsp salt into a bowl, then add the butter and rub everything together using your fingertips to create a coarse crumb – you want a mixture of larger and smaller pieces, and you should still see some large streaks of butter.

• step 2

  Mix the vinegar and 100ml cold water together in a jug, then pour this into the flour mixture and stir swiftly using a cutlery knife until the mixture just starts to come together into a dough. Tip out onto a lightly floured surface and bring together into a rough square using your hands, sprinkling over 1-2 tbsp water if the dough is too dry. Divide into four pieces, then stack these on top of one another, stuffing any floury bits that have come off between the layers. Press together, and roll out into a rough square using a rolling pin. Cover and chill for at least 1 hr, or up to 48 hrs.

• step 3

  Meanwhile, stir all the filling ingredients, along with a splash of water, in a saucepan. Simmer over a medium heat for 6-8 mins until the apples and quince have softened and the sugar has dissolved. Add another splash of water if the mixture looks dry. Set aside to cool.

• step 4

  Remove the dough from the fridge and leave to rest at room temperature for 5 mins. Roll it out until 1/2cm thick and cut out 12 circles using a 12cm round cutter. (You can use the offcuts to decorate the tops of the pies, if you like.)

• step 5

  Line two large baking trays with baking parchment. Spoon 2 heaped tbsp of the filling over one half of each pastry circle, leaving a border. Brush some egg over the exposed border by the filling, then fold the empty side over and crimp to seal, or press along the edge using a fork. Transfer to the baking tray and chill for at least 1 hr, or up to 48 hrs.

• step 6

  Heat the oven to 190C/170C fan/gas 5. Combine the cinnamon and demerara sugar in a small bowl. Cut a small cross into the top of each pie using a sharp knife, then brush over more beaten egg and scatter over the cinnamon sugar. Bake for 30-35 mins until golden and puffed up. Leave to cool a little, then serve warm. Once completely cool, will keep in airtight container for up to three days. Gently warm through in a low oven before serving.