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Apple and Marzipan Pies

From Wysiwyg on http://www.toytowngermany.com/
Makes about 24 pies.

350 g Cooking Apples 
150 g Marzipan 
420 g self-raising flour 
270 g margarine 
2 tablespoons vegetable oil 
1-2 tablespoon sugar 
water 
milk to brush 

To make the pastry put the flour, sugar and vegetable oil in a bowl. Cut the margarine in bits and rub into the flour. Add water carefully to obtain the right consistency for the pastry. Remember that it will get slightly drier when you come to roll it out on a floured surface. Before rolling it out, chill the pastry in the fridge for 20 mins as this will make it easier to handle. 

Cut the marzipan into very small cubes and put in a bowl. Peel, core and cut the apples into pieces. Mix the apple pieces with the marzipan pieces.

Grease tartlet tins. Dust the worktop with flour. Before you roll the pastry out, dust the top of the pastry with some flour to prevent sticking. Roll the pastry out very thinly, it will rise quite a lot in the oven. Cut out 24 round bits of pastry to line the bottoms of the pies and 24 slightly smaller rounds for the tops. Line the tins with pastry, pack in the apple and marzipan filling quite tightly. Brush the edges with water before you put on the tops to get a good seal. Brush the top of the pies with a milk to glaze. 

Bake in a preheated oven at 425ºF. – Gas Mark 7 for 10-20 minutes until golden brown. The pies are best served warm and can be reheated in a microwave just like mince pies. A teaspoon of cream on top is nice!