1.Preheat the oven to gas 6, 200°C, fan 180°C. Put the apples,
30g sugar, a pinch of salt, the cinnamon and lemon juice in a medium,
lidded saucepan. Bring to a simmer over a medium heat, then cover and reduce the heat to low-medium.
Cook for 15 mins or until soft, stirring occasionally.

2.Put the cornflour in a small bowl with 1 tbsp water,
stirring to make a paste. Add to the apples and cook, stirring,
for 2 mins until thickened. Add the toffees, remove from the heat and leave for 5 mins.
Stir well to combine the apple and melted toffees, then set aside to cool completely.

3.Line a large baking tray with nonstick baking paper.
Unroll the pastry on a lightly floured surface and cut into 8 even rectangles.
If the pastry becomes tricky to work with,
transfer to the fridge for a few mins to firm it up.

4.Arrange the rectangles on the lined baking sheet, longer edges facing you.
Working one at a time, spoon ⅛ of the apple mixture to the left of centre.
Beat the egg yolk with 1 tbsp water and brush a border around the pastry edges.
Fold the pastry over from the right, enclosing the apple, then press the edges down.
Repeat with all the pastry and filling.

5.Brush the pies lightly with egg, then dust with the remaining sugar.
Make 2 slashes in the top of each pie, then bake in the centre of the oven for 20 mins
or until golden. Leave to cool for 10 mins before serving.