Peel the apples, cut into quarters and core.
Cut into small pieces and put into a saucepan with the sugar, cloves and butter.
Cook very slowly, with the lid on, so that the apple only just cooks and does not brown or burn.
Then leave to get quite cold.
Take out the cloves.
Roll out the pastry to 1/8 - 1/4 inch thick on a lightly floured surface and cut out rounds the size of a saucer.
Put a tablespoon of the cooked apples on each round of pastry, dampen the edges and fold over in the form of a Cornish pasty.
Crimp the edges with the finger and thumb.
Brush over with the white of egg and sprinkle with sugar.
Place on a greased baking sheet and bake in a hot oven, 400 F or Mark 6, until they are golden brown.
Remove from the baking sheet and cool on a wire rack.
2 large cooking apples
A 'walnut' of butter
6 oz sugar
8 oz puff pastry
White od egg
Individual puff pastry apple pies, useful as a cold snack.