Pre-heat oven to 180ºC (350ºF).

Add the flour and butter to a large bowl and using your fingers rub together until resembles fine breadcrumbs. Add the water (1 tablespoon at a time) and using your hands mix into the flour until it forms a dough. Leave in the fridge covered with cling film until ready to use.

To make the filling, peel the apples and place into a pot with the maple syrup and spices. Bring to the boil, then reduce the heat to a simmer, cover and leave for about 10 minutes until the apple is al-dente. Remove from the heat, then use a fork to mash lightly so it becomes more like a lumpy sauce.

Roll the pastry on a floured surface, then cut out 16 minicircles and place onto a baking tray lined with parchment paper.

Add a teaspoon of the apple mixture to the centre of each circle and using the back of a spoon press down lightly making sure it doesn’t go to far towards the edges.

Roll out the remaining pastry, cut out more circles then using a knife cut them into lines, and add 4 lines over the apple.

Use a fork to press the pastry together. Brush with an egg wash then bake for 25 minutes until golden and crispy.

Serve warm or cold.