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1
Mix the flour and salt together.
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2
Add the margarine and rub in until resembles coarse breadcrumbs.
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3
Add vinegar.
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4
Add water slowly, mixing until it forms a soft dough.
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5
If it's not becoming a dough, be patient.
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6
If it STILL isn't, add a little more water but not too much or the pastry will become tough.
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7
Cover in cling wrap and refrigerate for at least two hours.
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8
Meanwhile, chop the apples up.
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9
It helps to chop them up finely or to throw them in a food processor.
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10
Place them in a large sauce pan with the water and lemon juice and cinnamon and sugar (if using.
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11
If n using caramel topping, don't add now).
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12
Bring to the boil.
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13
Simmer on high heat for about 10 minutes, or until soft.
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14
When soft, sift in cornflour.
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15
If you like it thicker, add more cornflour.
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16
Stir in quickly, turn off heat and allow to thicken, still stirring.
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17
If using caramel, Stir in now.
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18
Set topping aside to cool.
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19
Preheat the oven to 200C.
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20
Lightly spray 3 baking trays with vegetable oil spray.
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21
Take out the pastry.
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22
Break off a piece with your hand a bit larger than the size of a golf ball.
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23
Roll it with your hands gently so that it becomes soft.
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24
Flatten it into a small disc.
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25
Using a medium sized plate, place the dough disc onto it and gently stretch and push the dough in to make it become flatter, until it's about 1/4 inch thick.
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26
Remember it's supposed to be a circle.
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27
You don't really need to use the plate, I just find it helps a lot.
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28
Place about 1-2 heaped tablespoons of filling on one side of the disc.
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29
Brush the edges with egg, and fold over one side to create a semi-circle.
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30
Pinch shut gently, and press a fork into the edges for presentation.
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31
Repeat with the rest of the dough.
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32
Place evenly on the trays.
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33
I fit about four per tray, but yours might be different.
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34
Brush one side with remaining egg, and sprinkle with cinnamon sugar if so desired.
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35
Bake for about 15-20 minutes or until lightly golden.
