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1 400 gram pac sweet short pastry
1/4 c Dried apricots
2 ts Brown sugar
Hot Buttered Apple Sauce
1 c Apple juice
1/2 c Brown sugar
1 ts Cinnamon
2 tb Butter
Roll pastry out to a 28cm square and divide into four squares.
Peel apples, cut in half and remove cores.
Chop apricots roughly and mix with brown sugar.
Place apricot mixture in apple cavities.
Place one apple half on a pastry square. Gather up sides to enclose apple. Leave a small gap at the top.
Lightly beat egg. Brush pastry with beaten egg.
Repeat with remaining apple halves and pastry.
Bake at 180 C for 40 minutes or until apple is tender.
Serve with Hot Buttered Apple Sauce
Hot Buttered Apple Sauce:
Heat apple juice, brown sugar and cinnamon, stirring until sugar dissolves. Bring to the boil and simmer for 5 minutes. Stir in cinnamon and butter.
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