Individual Puff Pastry Apple Pies Recipes

Steps:

• Thaw puff pastry according to directions on package.
• Peel, core and chop apples up coarsely.
• Combine apples with sugar, flour, lemon juice, cinnamon and nutmeg.
• Heat oven to 350°F.
• Flour surface lightly and cut pastry sheet into nine 3x3 squares.
• Place approximately 1/4 cup apple mixture on each square and brush edge with beaten egg.
• Place second pastry square on the top of the already filled pastry to form a pocket.
• Press down border with fingers to seal and then press with fork to decorate the edges.
• Make a 1-inch L shape incision into each pie and fold back the pastry flap.
• Place on ungreased cookie sheet and give each one an egg wash.
• Bake for approximately 20 minutes or until golden.
• Enjoy!

Steps:

• Preheat oven to 375 degrees F.
• On a floured surface, roll the pastry out a little thinner than 1/8-inch. Lay on a sheet pan and chill it, then cut out 4-inch disks. Cut decorative shapes from the scrap and bake them off to use later.
• Slice peeled, halved, and cored apples extremely thinly, preferably on a mandoline.
• In a small bowl, mix the cinnamon and sugar together.
• Lay pastry disks on a parchment lined sheet pan and place 1 cube of butter in the center on each puff pastry disk and a spoonful of cinnamon sugar. Start layering and stacking the apple slices in a concentric circle leaving very little edge showing to make a beehive shape (save the smaller slices for the top layers). It should get smaller as you go up higher.
• When finished, the stack of apple layers should be about 3 inches high. Place a cube of butter at the top and sprinkle the apple stack liberally with cinnamon sugar. You can freeze them at this point. Bake until golden brown and tender, about 30 minutes.

Steps:

• Take pastry sheets out of freezer to defrost.
• Heat butter in frypan/skillet over medium to high heat.
• Cook chicken fillets in pan for 3 - 5 minutes.
• Flip fillets over, cover pan and cook fillets on lower heat for 10 minutes.
• Chop cooked fillets into small pieces.
• Allow to cool.
• Line six individual pie dishes with puff pastry.
• Distribute chicken evenly between dishes.
• Distribute peas evenly into dishes.
• Pour bechamel sauce evenly into dishes.
• Top filling of each pie with shaved parmesan cheese.
• Season to taste with salt and pepper.
• Brush milk over edge of each pie.
• Place circle of pastry topping over each pie.
• Slice a 1/2 inch vent into the top of each pie.
• Brush each pie with milk to glaze.
• You can either freeze them now, or pop into a 200 degree oven for 25 - 30 minutes until the pastry is golden and the filling hot.
• Serve with potatoes wrapped in foil and baked in the oven.
• Maybe a salad as well if you have the energy!
• Enjoy!