Jersey Black Butter and Apple Hand Pies with Cinnamon

**Make the pastry:** In a large bowl, rub the butter into the flour and salt until the mixture resembles breadcrumbs. Stir in the mashed Jersey Royal potatoes.

Gradually add the iced water, a tablespoon at a time, mixing until the dough just comes together. Be careful not to overwork it.

Shape the dough into a disc, wrap in cling film, and chill in the fridge for at least 30 minutes.

**Prepare the apple filling:** In a saucepan, combine the diced apples, brown sugar, cinnamon, and nutmeg. Cook over medium heat for 5-7 minutes, or until the apples are slightly softened but still hold their shape. Remove from heat and stir in the Jersey Black Butter. Let cool slightly.

**Assemble the hand pies:** Preheat the oven to 200°C (180°C fan/Gas Mark 6). Line a baking sheet with parchment paper.

On a lightly floured surface, roll out the pastry to about 3mm thick. Using a round cutter (approximately 10cm diameter), cut out 8 circles.

Place a spoonful of the apple filling onto the center of 4 of the pastry circles. Brush the edges with a little Jersey milk.

Top with the remaining pastry circles and press the edges together to seal. You can crimp the edges with a fork for a decorative finish.

Brush the tops of the hand pies with Jersey milk and sprinkle with caster sugar.

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.