These mini apple and feijoa pies are sweet and simple. Puff pastry is filled with cinnamon-spiced feijoa and apple and baked until puffy and golden brown.

Scoop the flesh from the feijoas and chop it up. Peel and chop the apple into small cubes.

In a mixing bowl combine the apple, feijoa, cinnamon, sugar, salt, vanilla, and cornstarch and stir it all together.

Roll the puff pastry out into two 30cm (12") squares (3-4mm thickness).

Place little mounds of filling onto the puff pastry, in two rows of 3.

Lay a second pastry over the top of the first sheet and the filling.

Use a pastry wheel to cut the pastry around each mound of filling, leaving you with 6 little pies

Use a fork to crimp down the edges of each pie, except for one edge. You can now add in any spare filling.

Crimp down the last side. Use a knife to cut 3 little slits in the top of each pie.

Crack an egg into a small bowl and whisk it. Use a pastry brush to brush the top of each pie with the egg.

Lay each little pie on a parchment paper-lined baking tray. Bake the pies for 20 minutes until deeply golden brown.

Allow the pies to cool for 10 minutes before serving.

Serve the pies while still warm with a scoop of ice cream.