warm apple pie bites

To make the dough, place the flour, sugar and butter in the bowl of a food processor and pulse until the mixture resembles breadcrumbs. Add the buttermilk and pulse until the dough comes together to form a ball. Turn out onto a floured surface, shape into a disc, wrap in plastic wrap and refrigerate for 2 hours.

Meanwhile, place the butter, apple, brown sugar, cinnamon and nutmeg in a frying pan over medium heat and cook for 5–6 minutes or until the apple has softened. Combine the orange juice and cornflour to make a paste, add to the apple mixture and cook for 1 minute or until thickened. Add the orange zest and cool to room temperature.

Roll out the dough on a floured surface to 3 mm ( inch) and, using a 9 cm (3½ inch) round cutter, cut out circles. Re-roll the scraps and repeat. Place 2 teaspoons of apple mixture in the centre of each circle, fold in half and pinch the edges together firmly to seal. Refrigerate for 15–20 minutes.

Combine the caster sugar and extra cinnamon together in a shallow bowl and set aside.

Heat the oil in a deep-fryer or large, heavy-based frying pan to 175°C (340°F). Deep-fry the pies, 3–4 at a time, for 1–2 minutes on each side or until lightly golden. Drain on kitchen paper, then roll in the cinnamon sugar to coat. Serve immediately.

MAKES 15–16

20 g (¾ oz) unsalted butter

400 g (14 oz/about 3) granny smith apples, peeled, cored and diced

45 g (1 oz/¼ cup lightly packed) soft brown sugar

½ teaspoon ground cinnamon, plus 2 teaspoons ground cinnamon extra, for coating

½ teaspoon ground nutmeg

2 tablespoons orange juice

2 teaspoons cornflour

2 teaspoons finely grated orange zest

220 g (7¾ oz/1 cup) caster (superfine) sugar

vegetable oil, for deep-frying

DOUGH

375 g (13 oz/2½ cups) plain (all-purpose) flour

2 teaspoons caster (superfine) sugar

150 g (5½ oz) cold unsalted butter, cut into 12 pieces

125 ml (4½ fl oz/½ cup) buttermilk