Jersey Black Butter and Apple Hand Pies with Cheddar Crust

**Make the Pastry:** In a large bowl, rub the butter into the flour until the mixture resembles breadcrumbs. Stir in the grated cheddar and salt.

Gradually add the cold milk, mixing until the dough just comes together. Don't overwork it.

Wrap the dough in cling film and chill in the fridge for at least 30 minutes.

**Prepare the Filling:** In a small saucepan, combine the diced apples, Jersey Black Butter, caster sugar (if using), and cinnamon (if using).

Cook over medium heat, stirring occasionally, until the apples are softened but still hold their shape (about 5-7 minutes). Remove from heat and let cool slightly.

**Assemble the Hand Pies:** Preheat oven to 180°C (160°C fan/Gas Mark 4). Line a baking sheet with parchment paper.

On a lightly floured surface, roll out the pastry to about 3mm thick.

Use a pastry cutter or knife to cut out circles or squares of desired size (around 8-10cm).

Place a spoonful of the apple and black butter filling in the center of each pastry circle/square.

Fold the pastry over to form a half-moon or triangle shape. Crimp the edges with a fork to seal.

Brush the tops of the hand pies with the beaten egg.

Cut a small slit in the top of each pie to allow steam to escape.

Bake for 20-25 minutes, or until golden brown.

Let cool slightly on the baking sheet before serving.