Step 1

To make puff pastry: Place the flour and salt in a large bowl. Use your fingertips to rub the lard into the flour until it resembles fine breadcrumbs.

Step 2

Add the water and use a round-bladed knife to stir until a dough forms. Turn dough onto a lightly floured surface and gently knead until just smooth. Cover with plastic wrap and place in the fridge for 30 minutes to rest.

Step 3

Use a lightly floured rolling pin to roll out the dough to a 10 x 30cm rectangle. Place butter between 2 sheets of plastic wrap and tap with a rolling pin to make a 8 x 9cm rectangle. Lay dough on a lightly floured surface with a short edge closest to you. Remove the plastic wrap from the butter and place in the centre of the dough. Fold the end closest to you over the butter, then fold the opposite end over the top (the butter should now be enclosed in the dough).

Step 4

Turn dough 90° clockwise and gently press edges together. Use a lightly floured rolling pin to gently tap to flatten butter. Roll out dough to a 10 x 30cm rectangle and repeat folding process as before. Cover with plastic wrap and place in the fridge for 30 minutes to rest.

Step 5

Brush a baking tray with vegetable oil to lightly grease. Preheat oven to 220°C. Remove the pastry from the fridge and cut in half crossways. Cover one half of the pastry with plastic wrap and set aside in the fridge. Roll out the remaining pastry using a lightly floured rolling pin until about 2mm thick. Use an 8cm-diameter round pastrycutter to cut 10 discs from the pastry. Place the pastry discs on the prepared baking tray. Top each pastry disc with 1 tablespoon of the apple mixture and place in the fridge.

Step 6

Roll out the remaining pastry until about 2mm thick. Use a 10cm-diameter round pastry cutter to cut 10 discs from the pastry. Brush the edge of each disc with egg mixture. Remove the tray from the fridge and place the pastry discs on top of the apple mixture. Gently press edges together. Return to the fridge for 10 minutes to rest.

Step 7

Brush the pastry tops with the egg mixture and bake in preheated oven for 15-20 minutes or until the pastry is puffed and golden. Sprinkle the apple turnovers with the icing sugar and serve immediately. Serve with cream or vanilla ice-cream, if desired

Step 8

To make the apple filling, heat the butter in a frying pan over high heat until foaming. Add the apple and cook, stirring occasionally, for 5 minutes or until golden. Add maple syrup, sugar, orange juice and cinnamon and cook, stirring, for 5 minutes or until liquid boils and thickens. Transfer to a heatproof bowl. Set aside for 15 minutes to cool. Place in the fridge for 30 minutes or until chilled.