Fried apple hand pies

Step 1: Simmer the 7 oz dried apple rings in the 2 cups water for 30 minutes, covered, until soft and the water is nearly gone. Mash with the 2 ⅞ oz soft brown sugar, 1 tsp ground cinnamon, ¼ tsp grated nutmeg and ½ oz butter and cool completely.

Step 2: Rub the 3 ⅛ oz cold butter into the 10 ½ oz plain flour, ½ tsp salt and 1 tsp baking powder, then stir in the ¾ cup buttermilk to a soft dough. Chill 20 minutes.

Step 3: Roll the dough 3 mm thick and cut 12 rounds of 12 cm. Put a heaped tablespoon of filling on one half of each, wet the edge, fold over and crimp firmly with a fork.

Step 4: Heat 1.5 cm of 2 cups vegetable oil in a heavy frying pan to 350°F. Fry 3 or 4 at a time for 2–3 minutes a side, until blistered and golden brown. A common mistake is oil that is too cool, so the pastry soaks it up.

Step 5: Drain on kitchen paper and dust with 2 tbsp icing sugar sugar. Eat warm or cold the same day.