1. Mix the flour and salt together. Add the margarine and rub in until resembles coarse breadcrumbs. 2. Add vinegar. 3. Add water slowly, mixing until it forms a soft dough. If it's not becoming a dough, be patient. If it STILL isn't, add a little more water but not too much or the pastry will become tough. 4. Cover in cling wrap and refrigerate for at least two hours. 5. Meanwhile, chop the apples up. It helps to chop them up finely or to throw them in a food processor. 6. Place them in a large sauce pan with the water and lemon juice and cinnamon and sugar (if using. If n using caramel topping, don't add now). Bring to the boil. Simmer on high heat for about 10 minutes, or until soft. 7. When soft, sift in cornflour. If you like it thicker, add more cornflour. Stir in quickly, turn off heat and allow to thicken, still stirring. 8. If using caramel, Stir in now. 9. Set topping aside to cool. 10. Preheat the oven to 200°C. 11. Lightly spray 3 baking trays with vegetable oil spray. 12. Take out the pastry. Break off a piece with your hand a bit larger than the size of a golf ball. Roll it with your hands gently so that it becomes soft. Flatten it into a small disc. 13. Using a medium sized plate, place the dough disc onto it and gently stretch and push the dough in to make it become flatter, until it's about 1/4 inch thick. Remember it's supposed to be a circle. You don't really need to use the plate, I just find it helps a lot. 14. Place about 1-2 heaped tablespoons of filling on one side of the disc. Brush the edges with egg, and fold over one side to create a semi-circle. Pinch shut gently, and press a fork into the edges for presentation. 15. Repeat with the rest of the dough. Place evenly on the trays. I fit about four per tray, but yours might be different. 16. Brush one side with remaining egg, and sprinkle with cinnamon sugar if so desired. 17. Bake for about 15-20 minutes or until lightly golden. ---------------------------------------------------------------------------
Nutrition
Ingredients
