Peel the apples and chop into cubes of less than 1 cm. Sprinkle them with sugar and cinnamon and mix.
Transfer to a plate and cover with saran wrap before microwaving for 5 minutes.
Drain away any liquid and cool. It may be good to try simmering them to evaporate the excess moisture.
Divide the frozen puff pastry into 8 2 x 4 cm pieces and roll out with a rolling pin until double the size and square shaped.
As in the photo, slice a square into the middle of the pastry, keeping the upper right and lower left corners in tack and attached.
Brush the beaten egg glaze over the edges and intersect the corners, as shown in the picture, and press together the cut corners. If you press quite lightly it will be hard for them to come apart after baking.
First, take a pinch of panko and coat the bottom of the pie with them. Then place the apple on top. Be careful not to overfill or your pies could burst!
Brush the glaze over the surface of the pastry and bake for 15 minutes in a 200℃ pre-heated oven. Once the pastry has risen and they turn golden brown, they're ready.
Story Behind this Recipe
I just thought I would make this recipe so when a lot of people come to a party, there's enough pie to go around.
When using the frozen puff pastry for steps 5 - 7, only take 1 sheet of pastry out of the fridge at a time. If they become soft they will be too hard to cut. For step 8, keep the rest of the frozen puff pastry in the freezer and take it out while the previous batch is still baking. Repeat this until all of the pastry has been used. If you split your apple chunks into 4 parts, you will have the perfect amount for each batch of pies.