Wholemeal hand pies

Method

1. Preheat the oven to 180°C and line a baking tray with baking parchment.
2. To make the apple-chocolate-hazelnut filling, peel, core and finely chop the apple. Toss in a bowl with the lemon juice and set aside.
3. To make the apricot-almond filling, bring the apricots and 250 ml water to the boil in a small saucepan. Reduce to a simmer, cover with a lid and cook for 15 minutes. Remove from the heat and set aside to cool.
4. On a lightly floured surface, roll out the pastry until it is 3 mm thick. Cut out circles using a 7.5 cm round cutter (or use an upturned 7.5 cm bowl and cut around it with a sharp knife). Re-roll scraps as needed. You should end up with 20–24 circles.
5. To assemble, place a pastry circle on the lined baking tray. Dollop half a teaspoon of either the chocolate-hazelnut butter (for the apple pies) or the almond butter (for the apricot pies) in the centre of the circle. Top with a heaped teaspoon of the apple or apricot mixture accordingly.
6. Use your fingers to wet the edge of the pastry with some water, then top with a second circle of pastry. Pinch the edges together and crimp them with a fork to seal. Cut a small cross into the the top of the pastry (to let out the steam as it cooks), then brush with water and sprinkle with demerara sugar. Repeat with the remaining pastry circles and filling.
7. Bake for 17–20 minutes, until the edges are just browned and the juices are bubbling through the hole in the top of the pastry.