Melt your butter in a saucepan and add your apples, sugar, a small pinch of salt and a splash of water (about 1-2 tbsp). Stir everything to combine let that cook down over a low heat for 10-15 minutes or until the apples are nice and soft. If they seem like they are too dry, add another tbsp of water. If you want your filling to be a little bit saucier, add 1/2 tsp of cornflour mixed with 2 tbsp water to the mix and stir for a minute to thicken before turning off the heat.

Turn off the stove and add in your cinnamon and vanilla so their flavour stays as fresh as possible and isn't killed by the heat.

Set the filling aside in a bowl while you prepare the puff pastry. You want it to be almost completely cool before adding it to the pastry, otherwise you will melt the butter and will prevent it from becoming puffy and flaky in the oven.

Allow the pastry to thaw slightly so it doesn't shatter or break, then cut them into evenly sized rectangles. The size doesn't really matter and you can make them as big or small as you like, but mine were about 6cm x 12cm.

Add a tsp of your apple mixture to the centre of half of your puff pastry pieces and brush the edges with beaten egg white.

Add the top piece of pastry and stretch it slightly so it drapes over the filling and meets up with the edges of the bottom piece. Push down on the edges slightly to make sure they are sealed then trim off any extra pastry.

Brush the top with more egg white, sprinkle with sugar and using a sharp knife, create slits in the top of the pastry to allow the steam to escape during baking. These steps can be done in any order.

Preheat your oven to 180˚C and set your pies in the fridge in the meantime. Bake for 20-25 minutes or until nicely golden and crispy.