Step 1

Preheat the oven to 180C. Line a large baking tray with baking paper.

Step 2

Cut four 14cm rounds from pastry and place on baking tray. Core apples, then cut into thin wedges. Place in a bowl and toss with lemon, ginger and sugar. Place apple filling in the centre of each pastry round, leaving a 3cm border. Fold over pastry edge to partially enclose filling, pressing down lightly with your fingers to seal.

Step 3

Whisk egg and water together. Brush pastry edges with eggwash and sprinkle with extra sugar. Bake for 25 minutes or until golden. Serve warm with custard.