Cook the apple filling

• Simmer the chopped apples, salted butter, brown sugar, cinnamon, nutmeg and lemon juice in a saucepan until the apples have mostly softened.

Thicken the filling

• Mix the cornflour with the cold water to make a slurry.
• Pour the slurry into the simmering apples and mix until thickened.
• Set aside to cool.

Preheat the oven

• Preheat the oven to 180 °C.

Cut the pastry

• Use a round cookie cutter or a glass to cut out rounds from one pastry sheet.
• Cut the second sheet into strips about 1.5 cm wide.

Fill and lattice the pies

• Place a spoonful of filling in the centre of each round.
• Lay two parallel strips of pastry on top of each round, then two more strips perpendicular to the first to create a lattice.
• Trim any excess pastry and press the edges with a fork to seal.

Brush and bake

• Brush the pastry with the whisked egg.
• Bake at 180 °C until golden brown.