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1
preheat oven to 190 or gas mark 5, tip mincemeat into bowl add big pinch of the cinnamon, lemon zest, walnuts and port mix well.
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2
core apples with corer and stuff the hollow holes wirh the mincemeat mix.
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3
beat the egg and milk together. Lay pastry on a floured surface and roll out to thickness of 50p about 3 mm? (half thickness of pound coin) im rubbish with these kind of measurements.
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4
cut into eight even sized squares and lightly brush each with egg and millk wash. scatter half of demmerara sugar evenly across squares and then dust with a couple of pinches of cinnamon.
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5
place apple in centre of square of patry and bring pastry up around the apple pressing together so the apple is encased - do this with rest of apples.
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6
hold the apples with the pastry sealed on the top of the apple, facing upwards else your apple will slide off.
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7
transfer apples to baking tray lined with greaseproof, patry seal DOWN on the greasproof brush each with a little more egg and milk wash and scatter over last of sugar and remaining cinnamon.
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8
bake in hot oven fo about 40 mins , the patry should be golden and crispyand apples cooked through servce with the jersey cream, leftovers can be eaten cold the next day. sounds goody yum tums.
