Scoffs: Donna Hay’s Apple & Caramel hand pies

Do you have a subscription to a food magazine? I used to get Delicious and would look through them and think, meh, and there they would pile up month after month. I am useless! So then I stopped getting them and now just have recipe books that I never seem to open…it’s truly such a bad habit where I make the same old same old rather than trying all the new wonderful things out there to make. Blogs and Instagram do help with inspiration though…some of my favourite accounts to follow are ones that love food as much as me. Here are some of my faves:

Gourmet Girlfriend 
Ten Ten Two and a Quarter (the actual best home cook going around)
Ink & Cleaver
Local is Lovely
Tartine et Tartuffe
Arthur Street Kitchen
David Leobovitz
Skye McAlpine
Skye Gyngell
Stephanie Alexander
Adam Liaw
Donna Hay
Jamie Oliver
Marion Grasby
Maggie Beer

So much inspiration that can be found online with any scroll of my phone…it’s quite amazing isn’t it? My favourites are the one real people, mums and families and seeing what they put on their tables every night.

Over last weekend I did the chance to flip through some of Mum’s food magazines and was reminded just how good Donna Hay’s mag is. There were a couple of things that I took photos of and knew that I just had to make. I love her stuff because it’s easy and quick and always good. These little pies were genius in their simplicity and I knew that the girls would demolish them. We had them for dessert but they would be perfect after school scoffs. They were smashed in a very short period of time. I love that they use the how gee pastry wraps that are ready to go…although not a flaky pastry they hit the mark with a crispy crunch and sweet inside.

Donna Hay’s Apple & Caramel Hand Pies

1 cup grated apple
2 tablespoons store bought caramel
Gow gee wrappers
Water for brushing
1/4 teaspoon cinnamon
2 tablespoons caster sugar
40 grams melted butter

1. Preheat the oven to 200 degrees and grate the apples

2. Place the grated apple into a tea towel and squeeze out any of the excess liquid then place into a bowl (excuse the bad grating, I had the blade upside down in my food processor so it kind of pulped the apple and I didn’t peel because I was not bovvered).

3. Mix in the 2 tablespoons of caramel

4. Place the how gee wrapper on the bench, add in one teaspoon of mixture. Wet one side with a brush or finger and fold over and press. Place onto a linked baking tray

5. Place into the hot oven for 10-15 mins or until golden brown

6. Take out of the oven, brush with melted butter and toss in the cinnamon/sugar mix

7. Stack onto a plate and demolish!

These wouldn’t keep very long it would be a make and eat situation and like I said the pastry was not flaky but more crunchy but still good. Like hungry kids care less right?

[gmc_recipe 22928]

Who are some of your favourite recipe go-tos?
Who foodie related do you love to follow on Instagram?


  1. Am i the only one that would shove that in a big sheet of puff pastry and eat it on my own?

Speak Your Mind