25g unsalted butter, chopped
3 Granny Smith apples, cored, peeled, cut into 1cm dice
3 tsp cinnamon sugar, plus extra 2 tsp
1 Tbsp water
1 Tbsp lemon juice
1 Tbsp cornflour
¼ cup frozen mixed berries
¼ cup dark chocolate melts, finely chopped
4 sheets ready-rolled frozen puff pastry, partially thawed
1 free-range egg yolk, lightly beaten
Put butter, apple, cinnamon sugar and water in a medium saucepan over medium heat, and cook covered with a lid, stirring occasionally, for 7 minutes or until apples are just tender. Remove from heat. Combine lemon juice and cornflour in a large mixing bowl, then add hot apples. Stir to coat and set aside to cool to room temperature. Stir in berries and chocolate.
Preheat oven to 200°C fanforced (220°C conventional). Line 2 oven trays with baking paper.
Use a 7cm round cutter to cut out 16 rounds, from 2 pastry sheets, cutting rounds very close to one another to make the most of the pastry, reserving offcuts. Transfer rounds to prepared trays about 3cm apart. Spoon mixture evenly into the centre of the rounds.
Use an 8cm round cutter to cut out 16 rounds from remaining pastry sheets, reserving all offcuts. Put larger pastry rounds on top of apple and press pastry edges together to seal, expelling air. Push edges together with fingertips. Use your little finger to create a small indent at the bottom of the pies.
Using reserved offcuts, cut out 16 stems and 16 leaf shapes. Attach them firmly to the top of each pie using a little yolk. Use scissors to cut a couple of slits in pastry. Brush pies with more egg yolk, then sprinkle with extra cinnamon sugar.
Bake for 20 minutes, or until pastry is golden and filling is tender. Serve.