Method

• 1.
  Combine flour and pinch of fine sea salt in a bowl. Add butter and cut into flour until combined (leave some larger pieces of butter for a flaky pastry). Add milk and vinegar, and stir to combine, then knead until mixture just comes together. Enclose in plastic wrap and chill for 1 hour.
• 2.
  Combine apple, brandy, lemon, vanilla, sultanas, ginger, cloves, 1 tsp cinnamon, 1 cup (220g) sugar and 1/2 cup (125ml) water in a frypan over medium heat. Cook, stirring frequently, for 20 minutes or until apple is soft and jam-like, and most of the liquid has evaporated. Cool completely.

• 3.
  Meanwhile, roll dough out on a floured surface until 3mm thick, then cut out eight 15cm rounds. Transfer to 2 baking trays lined with baking paper. Chill until needed.
• 4.
  Place heaped tablespoons of filling in the centre of each pastry round. Brush edges with egg, then fold over pastry to form a semi-circle, pinching the edges to seal. Freeze for 40 minutes or until firm.
• 5.
  Heat 2cm oil in a large heavy-based frypan over medium heat to 170°C. In 2 batches, fry pies, turning halfway, for 6 minutes or until pastry is golden and cooked through. Drain on paper towel.
• 6.
  Combine remaining 2 tsp cinnamon and 2/3 cup (150g) sugar in a bowl. Coat warm pies in cinnamon sugar and serve immediately with cream, if using.