Place the flour, sugar and salt in the food processor and mix briefly.

Add in the chopped cold butter and pulse until it resembles bread crumbs.

Add in a tablespoon of water at a time and continue mixing until a soft dough forms. I used 8 tablespoons of water.

Knead the dough gently and wrap in cling film.

Chill in the fridge for at least 30 minutes but preferably a few hours.

Next make the filling by mixing the chopped apple, lemon juice, cinnamon, sugar and flour in a bowl.

Roughly chop the caramel sweets - I used 1 sweet per apple pie.

Remove the dough from the fridge. Tear off a small piece and place the rest back in the fridge - the dough is best when chilled so work with a small bit at a time.

Roll out the dough on a floured surface.

Cut out circles using a round cutter - you need 2 pieces per pie.

Place the circles on a baking tray lined with non stick baking paper or a silicone baking mat.

Place 1 tablespoon of apple filling in the centre of each circle, keeping the edges free.

Add the chopped caramels and a sprinkling of sea salt flakes (optional).

Dip your finger into a bowl of water and lightly run your finger around the edge of each pastry circle.

Add a circle of dough on top of the apple pie and press down the edges gently.

Crimp the edges using a fork.

Brush the pies with eggwash.

Cut a few air vents in each pie and sprinkle with granulated or demerera sugar (optional).

Bake in a pre heated oven of 200C for about 15 minutes or until golden brown.