Preheat the oven to 220°C/475?F/gas mark 7. Sprinkle or spray some water onto 2 or 3 baking sheets (depending on how big they are).

On a lightly floured surface, roll out the pastry to about 3mm thickness. Using a saucer, cut out as many circles as possible (probably 4).

Fold the pastry over and re?roll, and cut the remaining 2 circles. Place on the baking sheets.

Using a sharp knife, score a 1cm inside rim around the pasrty. Brush the inside of the pastry rim with a little of the egg. Scatter a little demerara sugar over the egg.

Now halve, quarter and cut the quarter in half again the apples. Remove the core from the centre of the pieces and then lay the apples, cut sides uppermost inside the pastry circle (the apples should look like boats).

When you have filled all the pastry circles, drizzle the apples with the lemon juice, runny honey and the remaining sugar. Sprinkle with the spices.

Brush the outer pastry rim with the remaining egg. Cook the pastry for 12 to 15 minutes. Serve with vanilla ice cream and mint.