Same concept as a pie, just miniature, bite size, and easier to make. Cut puff pastry into small squares and place in mini cupcake pans The size of the pastry square should be bigger than the cupcake molds. Don't fold over the pastry when placing in individual molds. Just push the center down a bit with your finger and then add small pieces of apples, sprinkle with sugar, and finish off with a very small piece of butter. Place in oven for 25 mins or until golden brown at 220C/345F. To make them a little colorful, add edible flowers and almond slices when it comes out of the oven. For plating, I like to add a tablespoon of apricot jam as a bed for the pie.