Sift the flour and salt. Chop the room temperature butter into large chunks.
Add the butter to the flour and cover each piece with flour and roughly mix with a knife. Make a well in the middle and add your water keep mixing roughly with a knife - you need it to still be chunky with lumps of butter, don’t mix too much.
Wrap in cling film and allow to rest in the fridge for 20 minutes.
Peel, core and dice the apple.
Remove your pastry from the fridge and roll into a rectangle shape.
You need to not over work it. The butter should look like marble throughout the pastry. Fold it into thirds, rewrap in clingfilm and put back into the fridge. IMPORTANT- Repeat this step two more times.
Add the sugar and cinnamon to your apple and stir well, leave to sit until your pastry is ready.
When the pastry is ready, roll it out one more time and cut into squares.
Load each square with your apple mixture and fold over, seal with the prongs of a fork and cut away any extra pastry.
Place evenly on a lined baking tray. Rub some of the apple juice over the top and sprinkle extra sugar and cinnamon too.
Place in a preheated oven at 200 degrees for 25 minutes until golden brown.
