410g can pink lady apple slices in juice, drained
2 tsp corn flour
Finely grated zest of ½ lemon
½ tsp ground cinnamon
4 sheets frozen store-bought puff pastry, partially thawed
10 white marshmallows, halved
Ice-cream, to serve
Preheat a 4-hole pie maker according to manufacturer’s instructions.
Combine apple, corn flour, lemon zest and cinnamon in a large bowl.
From each sheet of pastry, cut one large and one small disc of pastry. Line the base of each pie hole with the large sheet of pastry. Divide apple mixture and marshmallows among holes, top with small pastry discs!
Close lid of pie maker and cook for 8-10 minutes or until pastry is golden brown and filling is hot. Stand for a few minutes before serving with ice-cream.
The marshmallows will melt during cooking and give a subtle sweetness and vanilla
flavour to the pie filling.
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