Matt Sinclair


2 – 4 people


  • 1 Tbsp butter
  • 2 Granny smith Apples, peeled, cored, diced
  • 2 Tbsp raisins
  • 1/4 cup brown sugar
  • 1 tsp mixed spice
  • Salt
  • 1/3 cup caster sugar
  • 1 Tbsp ground cinnamon
  • Puff pastry
  • Vanilla ice cream, to serve


  • Heat the butter in a medium pan over a medium heat until foaming. Add the apples and raisins and cook, stirring for 1-2 minutes to soften slightly. Add the brown sugar, mixed spice and a small pinch of salt. Cook, stirring often for 7-8 minutes or until apples are fork tender and caramelised. Remove from the heat and allow to cool.
  • Create 8 discs from the Puff Pastry. Use a small bowl as a template to cut around. Place the discs on a baking tray lined with baking paper.
  • Next, scoop a small bundle and place in the centre of the pastry, careful not to overfill. With another piece of pastry, stretch out gently and place on the top like a lid. Make sure to push all air out as you seal it, then press the edges with a fork to clamp it closed. Brush with egg yolk, sprinkle with castor sugar and cinnamon and put into the oven for 20-25 minutes until golden brown.
  • Serve with vanilla ice-cream and enjoy!

Our friends at Wine Selectors recommend pairing this dish with a Botrytis Semillon.

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