Ingredients

• 4 apples, peeled, cored and cut into 1cm cubes
• 4 Tbs Selati Plantation Select
• 1 tsp butter
• 2 tsp ground cinnamon
• 1 tsp ground nutmeg
• 1 packet of pre rolled puff pastry
• 1 egg, beaten
• 1L canola oil/ any vegetable oil, for frying

For the coating:
• 2 Tbs Selati icing Snow
• 1 tsp ground cinnamon
• Pinch of sea salt

Instructions

• Place apples in a large pot on a medium heat and add the sugar, butter, cinnamon and nutmeg. Stir until the butter has melted, then turn down to a simmer, cover the pot and cook for 10 minutes or until the apples are soft. Remove from the heat and leave to cool completely.
• Unroll your puff pastry sheet. Using a sharp knife, cut into four long strips. Spoon 3 teaspoons of apple mixture on to one half of each strip and fold the other half over lengthways. Dab some beaten egg around the edges with a pastry brush, then use a fork to press grooves around the sides.
• Refrigerate the pies for at least 15 minutes to get the pastry very cold. Heat the oil in a wok or a deep pot. Being very careful, drop a small piece of puff pastry into the oil. If it sizzles and rises to the top within 5 seconds, then the oil in hot enough. Fry the pies, two at a time, for 5-7 minutes, or until golden, and gently flipping them for full coverage.
• Remove from oil with a slotted spoon and leave to drain on some kitchen towel/ paper.
• To make the coating, simply mix all ingredients and while the pies are still warm, coat them generously in the cinnamon sugar. Serve immediately.