• Mix flour & sugar together in a large mixing bowl. (OR food processor - if using).
• Mix/pulse the flour in intervals, adding some butter at intervals until all the butter is combined and the crumb/mixture resembles fine wet sand.
• Add the grated cheddar and mix again until the ingredients are combined.
• Add chilled water to the flour mixture, a little at a time and continue to mix/pulse until it comes together in a roughly shaped ball.
• Tip the dough onto the bench and press the mixture firmly with your fingers. Add a little extra water if required, or extra flour if mixture is too wet.
• Flour your bench top and gently roll the dough out into long rectangle with approx 0.5cm thickness. Place dough onto a lined baking tray and chill for a minimum of 1 hour.

Filling

• Peel, core and slice apples, placing them into a medium sized mixing bowl. Add sugar, cinnamon and vanilla bean paste, stirring to combine and set mixture aside until you're ready to assemble the pies.

Assembly

• Preheat oven to 180-190C approx.
• Remove cheddar pastry from the fridge after resting. Using a pastry stamp, approx 5-7cm in diameter, cut round wheels of the pastry.
• Fill one half of the circle with apple filling and fold over the pastry, sandwiching the apple filling inside. Use a fork to crimp and seal the edges and pierce a couple of small holes in the top.
• Repeat again, until all the dough and pie filling has been used. Place onto a lined baking tray and brush with a little milk and sprinkle tops of pies with sugar to garnish.
• Refrigerate for a half hour minimum to allow dough to rest before baking.
• Remove pies from fridge and bake in a hot oven for 25 mins until pastry is crisp and golden, remove from the oven and serve while warm.