Mini Apple Ravioli Pies

These little apple tarts are bite sized little treasures made using a traditional ravioli press. Rather than pasta and a savoury filling, instead I used puff pastry and apple pie filling. These portable pies are great for parties or just fun family treats.

This recipe uses canned apple pie filling and pre-made puff pastry for easy. But of course you can use homemade filling and pastry.

You will need:

Ravioli press (if you do not have one, you can sandwich the filling with the puff pastry, cut into squares and seal the edges using a fork.

1 package frozen puff pastry

1 can apple pie filling

Water and pastry brush to help seal edges

Granulated sugar

Pre-heat oven to 450 degrees fahrenheit

1. Defrost the pastry as per package directions

2. Cut down the apples in the filling. I find using scissors the easiest.

1. Roll out the pastry until it is similar in thickness to lasagna sheets. Cut into rectangles that are slightly larger than the ravioli press.

1. Lay the pastry sheet over the ravioli plate

1. Use the plastic tray to shape the pockets

1. Fill each ravioli with filling

1. Cover the filling with a second sheet of pastry.
   

2. Using a rolling pin, roll over the pastry to cut the pastry.

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1. Pop each of the raviolis out of the press. Place on a cookie sheet lines with parchment paper. Sprinkle granulated sugar on top of each ravioli and using a sharp knife, cut an ‘x’ in the middle of each ravioli to let steam escape and prevent it from exploding.

1. Bake in the oven for approx. 12-15 minutes until the ravioli comes out golden brown.

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