T hese plump and rustic little parcels are perfect for Bonfire Night: warming, portable and, wrapped in a napkin and held in one hand, easy to eat outdoors. Filled with gently spiced, toffee-glossed apples, they are deliberately more homely hand pies than anything overly neat or patisserie-like. The small amount of miso in the filling deepens the toffee flavour and rounds out the sweetness, without making it taste too savoury or funky.

Miso-toffee apple hand pies

Prep 10 min

Macerate 30 min

Cook 1 hr 15 min, plus chilling and cooling

Makes 8

800g apples , ideally a mixture of granny smith and pink lady (about 3 of each), peeled, cored and cut into 1½-2cm pieces (650g net)

80g light brown sugar

2 tbsp apple cider vinegar

1 tsp ground cinnamon

¼ tsp ground nutmeg

¼ tsp fine sea salt , plus a generous pinch for the egg wash

50g unsalted butter

20g white miso

1 tsp vanilla extract

1 small egg

50g plain flour

2 320g pack s shop-bought puff pastry

1 tbsp demerara sugar

Put the apple pieces in a…