Apple Filling

1. Peel the apples and cut them into small cubes
2. Combine the apples, sugar, cinnamon, butter, lemon juice and salt in a small saucepan and heat over medium heat until the butter has completely melted
3. Reduce the heat to low and cover
4. Cook for 15 minutes, or until the apples have softened
5. Uncover and add the cornstarch, stirring constantly until thickened
6. Remove from the heat, cover with plastic wrap and place in the fridge to chill completely

Assembly

1. Remove the puff pastry from the freezer and thaw for 5 mins, until slightly softened
2. Meanwhile, transfer the chilled apple filling to a piping bag and cut off a large opening
3. Cut each puff pastry sheet into 8 equal rectangles
4. Pipe a line of apple filling down the center of 8 rectangles
5. Top with another rectangle of puff pastry and use a fork to seal the edges
6. Place in the freezer for 1 hour to chill
7. Heat a heavy bottomed pot of neutral oil to 200C/390F
8. Carefully lower the pies into the oil, be careful as they will splatter
9. Fry three at a time, for 2-3 mins, turning halfway, until golden brown
10. Place on a wire rack or paper towel to drain for 5 minutes and enjoy hot!