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  • prep20 mins
  • cook15 mins
  • servesMakes 20



  • 5 sheets puff pastry
  • 800g tinned apple pie fruit
  • 1 cup sultanas
  • 1 egg, beaten
  • 1 tbs icing sugar
  • 1 tbs cinnamon
  • Rice Bran Oil spray

Crème Patisserie

  • 1 cup milk
  • 4 tbs sugar
  • Pinch salt
  • 2 tsp cornstarch (cornflour) 
  • 1 tbs vanilla bean paste
  • 2 large egg yolks
  • 1 large egg
  • 3 tbs unsalted butter softened



1. Preheat oven to 220°C AirFry.

2. Combine apples and sultanas in a bowl.

3. Cut pastry into 4x 12cm circles. Keep in fridge, only moving one at a time to fold and place back in the fridge.

4. Brush the outer edge with egg.

5. Place ¼ cup of pie filling in the centre then crimp and fold the edges to seal.

6. Score the top and brush with egg.

7. Before placing on the tray spray the underside of each pastry with rice bran oil.

8. Place up to 8 evenly on tray. Cook in catches or freeze remaining.

9. Cook for 10-15 mins till edges are golden and base is crisp.

Crème Patisserie

1. In a sauce pan bring the milk to a soft simmer, not boiling.

2. Whisk together vanilla paste, sugar, egg, egg yolks, salt, cornstarch until thick and creamy.

3. Once the milk is hot, keep whipping and slowly add half of the milk into the eggs to temper them.

4. Then add the eggs back to the milk sauce pan to continue cooking over med heat, whisking constantly until thickened (1-2 mins).

5. Lower heat and allow the custard to boil softly for a further 1-2 mins.

6. Remove from the heat and whisk in the butter.

7. Pour the custard into a bowl and cover immediately with plastic wrap pressed into the surface of the custard to prevent a skin forming.


Allow to cool completely before storing in the fridge for up to 3 days.