Put flour, fat, sugar and salt into a mixing bowl and mix up with a fork until a crumbly mix.
Gradually stir in the egg mixture until it's a nice pliable dough. Saving some of the egg for glaze
Place in an air tight container, put in a plastic bag or wrap in cling film and place in the fridge for at least 20 minutes
Preheat the oven to 180°C
While the pastry is cooling, make the apple filling.
Peel, core and chop the apples into small pieces.
Put in a saucepan with the 2 tablespoons of water and bring to the boil
Turn down the heat and simmer for approximately 10 minutes until the apples are cooked
Stir in the sugar and put into a cold bowl to cool down
Remove the pastry from the fridge and cut off about two thirds
Roll out out on a board dusted with flour and cut into 12 3 inch rounds.
Place the rounds in a patty tin and share out the apple mixture about a heaped teaspoon in each one
Take out the rest of the pastry and cut about 2 inch rounds to place on top of the filled pastry cases
Using a pastry brush glaze the tops with the remaining egg mixture.
Place in the oven for about 20 mins until light and golden.
Take out of the oven and sprinkle over some caster sugar
Enjoy hot or cold