Mummy Apple Pie
This Mummy apple pie is a twist on a very simple apple puff pastry pie. This quick version will take you around 5 minutes to put together and your guests will be impressed by the 'mummified' pie with little googly eyes poking out.
- 500 g ready rolled puff pastry
- half a jar of strawberry jam
- 1 large red apple cored and sliced
- 1 egg beaten
- 1 tbsp golden caster sugar
- edible candy eyeballs
Unroll pastry and place on a baking tray.
Spread strawberry jam down the centre of the pastry leaving about a 6cm gap each side and 2cm at the top and bottom.
Arrange the sliced apple in two rows on top of the strawberry jam.
Mark a 1cm border around the edges of the pastry.
To make the bandage pattern, cut the pastry down the sides into strips about 1cm apart. Fold the pastry strips into the centre, occasionally overlapping the strips.
Use your fingers to pull apart the pastry strips to make a few gaps so that you can see the jam and apple filling peeping through.
Chill in the fridge for 20 mins. Preheat oven to 200C/180C fan/ gas 6
Brush the top of the pastry with the beaten egg and sprinkle with golden caster sugar.
Calories: 295kcal | Carbohydrates: 26g | Protein: 4g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 130mg | Potassium: 56mg | Fiber: 1g | Sugar: 3g | Vitamin A: 35IU | Vitamin C: 0.8mg | Calcium: 9mg | Iron: 1.4mg