|Puff pastry||1 Pound, thawed (450 Gram)|
|Egg||1 , beaten|
|Green apples||2 Pound, sliced (900 Gram)|
|Lemon juice||1 Tablespoon|
|Nutmeg||1 Teaspoon, grated|
|Castor sugar||1 Ounce (25 Gram)|
|Frozen raspberries||1 Pound, thawed and drained (450 Gram)|
Preheat oven to Gas 6, 400°F, 200°C.
Roll out half the pastry on a lightly floured surface to a 1/4 in/6 mm thickness.
Cut out a four-pointed star shape.
Place on a dampened baking sheet, brush edge with egg.
Roll out remaining pastry and cut out another star, the same size.
Using a sharp knife, cut out centre of star, leaving a 1 in/2.5 cm rim.
Place rim on top of complete star and press edges firmly together, then knock up sides.
(Use left-over pastry to make extra mince piesl) Bake for 20 mins, reduce oven temperature to Gas 4, 180°C, 350°F, and cook for 20-25 mins, or until golden.
Meanwhile, cook apples, lemon juice, nutmeg and sugar with 2 tbsp water until softened.
Stir in raspberries.
Remove pastry star from oven and leave to stand for 5 mins.
Place on a serving platter.
Fill pastry case with apple and raspberry mixture.
Decorate to serve.