WHAT YOU NEED

Combine the flour and salt in a bowl. Add the butter and roughly cut into the flour (leave some larger chunks of butter in the dough, as this will make the pastry lovely and flaky as it cooks). Add the milk and vinegar and stir to combine, then knead until the mixture just forms a dough. Shape into a disc, wrap in plastic wrap and chill for three hours.

For the apple filling, melt the butter in a saucepan with the sugar, cinnamon and two teaspoons of water over low heat. Cook the apples in batches for 10 minutes or until tender. Remove the apples using a slotted spoon and leave to cool. Cook the syrup for a further minute or until very thick and reduced. Cool completely.

Roll out the pastry on a lightly floured work surface. Cut out six 10cm circles and six 11cm circles. Place about four glazed apple slices in the centre of each smaller circle, and top with one teaspoon of the reduced syrup. Brush the edges with the beaten egg, then place the larger rounds over the top, pressing the edges together to seal.

Half-fill a deep, heavy-based saucepan or deep-fryer with vegetable oil and heat to 170°C. (If you don’t have a kitchen thermometer you can test if the oil is hot enough by dropping in a small cube of bread; it should sizzle and turn brown in 20 seconds.) Working in three batches, cook the pies for four minutes on each side until golden and cooked through. Remove them using a slotted spoon and drain on paper towel. Leave to cool slightly.

To make the glaze, whisk together all the ingredients in a bowl until smooth. Dip the pies in the glaze and drain them on a wire rack set over a tray. Serve while still warm.