1 Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.

2 In a medium skillet, melt the butter over medium heat. Add the diced apples and cook 3–4 minutes until slightly softened 🍎🧈.

3 Stir in the granulated sugar, brown sugar, cinnamon, lemon juice, cornstarch and a pinch of salt. Cook 2–3 minutes until the mixture thickens. Remove from heat and let cool slightly 🌿🍋.

4 Unfold the puff pastry on a lightly floured surface. Cut into 6 squares (or 8 for smaller pies) 🥐.

5 Place a spoonful of the apple filling in the center of each square, leaving a border. Brush the edges with beaten egg to help seal 🥚.

6 Fold each square into a triangle or rectangle, pressing edges with a fork to seal and create a decorative edge. Cut a small vent on top of each pie for steam to escape ✂️.

7 Brush the tops with the remaining beaten egg and sprinkle coarse sugar on top for extra crunch ✨.

8 Bake for 18–22 minutes, or until golden brown and puffed. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to finish cooling 🕒.

9 Dust with powdered sugar if desired and serve warm or at room temperature. Enjoy your portable apple hand pies! 🍽️