Preheat the oven to 200C/400F and line a baking tray. Place your sheet of puff pastry directly onto the baking tray and use a 3 inch round cutter to cut out as many rounds as you can. I got 12 on the first go and then re rolled my pastry out on a silicone pastry sheet and got another 4; this meant I had 16 rounds, enough for 8 pies. Discard any excess pastry.

Method one for filling: Place apples, all spice, cinnamon, cornflour, lemon juice and caramel sauce into a small saucepan and place on a low-medium heat. Bring to a boil and cook for 2-3 minutes until the sauce is thick and clinging to the apples. Leave to cool for 5-10 minutes.

Method two for filling: Place apples, all spice, cinnamon and cornflour into a medium sized bowl and toss to coat all of the apple in the spices. Add in the lemon juice and stir until combined, then add in the caramel sauce and stir to coat the apples.

Place a scant 1tbsp of filling into the centre of 8 of your pastry rounds, if you used method two, make sure you don't put a ton of sauce in as it may run.

Take your beaten egg and lightly brush it around the edges of the filling.

Take the remaining 8 pieces of pastry and place over the top of the filling, press lightly to ensure the filling is in the middle and then use a fork to crimp the edges of the two bits of pastry together.

Slice 2 lines in the top (in the centre) of each hand pie (just to let out some steam) and then brush each pie with the egg wash.

Place in the oven for 12-15 minutes, until risen, puffy and golden on top.

Leave to cool for at least 15 minutes before serving. They're also great cold and can be reheated in the microwave for 1-2 minutes.

Hand pies will keep in an airtight container, at room temperature for 3 days.