Vegan Fried Apple Pies
Whether you bake them or fry them, these vegan apple pies are crisp, perfectly spiced and bursting with juicy soft stewed apples. Make the whole batch and freeze half before frying (or baking), or prepare them all and have dessert sorted all week long. The recipe calls for store-bought puff pastry to maximise relaxing time, but you're more than welcome to make it by hand following Flo's Recipe if you're in a pastry making mood.
300g mixed apples (such as granny smith, pink lady, and cox apples)
30g plant based butter
80g light brown sugar
1 tbsp lemon juice
1 tbsp cinnamon
½ tsp nutmeg
½ tsp salt
35g plain flour
1 sheet puff pastry, thawed
Vegetable oil, for frying
40g granulated sugar
1 tbsp cinnamon
Peel, core and cube the apples and set aside.
In a large saucepan, melt the butter over medium heat. Add the chopped apples, light brown sugar and lemon juice and stir to coat. Add the spices and salt, and stir. Simmer for 5-6 minutes, until the apples have softened. Remove from heat, and stir in the flour to thicken the apple mixture.
Roll out a sheet of thawed puff pastry, and use an 8-10cm cookie cutter to cut out 6 rounds. Collect the scraps of dough, re-roll, and cut out 2-3 more rounds.
Use a spoon to scoop out 1 tbsp of cooked apples and place it in the centre of one of the pastry rounds. Repeat with the remaining filling and rounds.
Brush the edges of the rounds of dough with a drop of water, then fold the dough over the filling to form half moons. Press the edges together to seal them, then use a fork to tightly crimp them Transfer the pies onto a tray lined with parchment paper.
If frying, pour 1L vegetable (or about 8cm) oil into a heavy set pan (such as a dutch oven). Heat the oil over medium heat until it reaches 175˚C. In the meantime, line a baking tray with a few sheets of kitchen roll and whisk together the 40g of sugar and tbsp of cinnamon in a small bowl.
Once heated, transfer 2-3 pies into the oil. Fry on each side for 2-3 minutes, until evenly golden brown.
Use a slotted spoon to remove the pies from the oil, and transfer them onto the tray lined with kitchen roll. Repeat with the rest of the pies, until they’re all fried. (Don’t be tempted to raise the temperature of the oil to quicken the cooking time, as this will brown the outside of the pastry before it cooks through thoroughly).
Working with a couple at a time, roll the pies in the cinnamon sugar.
If baking, preheat the oven to 200˚C. In a small bowl, whisk together the 40g of sugar and tbsp of cinnamon. Spread the pies amongst 2 baking trays lined with parchment paper. Brush with pies with oil or melted butter, then drizzle with the cinnamon sugar. Bake for 20-22 minutes, until golden brown.
By Valentina Concordia
Valentina is our Food Editor, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.
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