1. Prepare the pastry:

1. Allow the puff pastry to thaw in the fridge so it stays firm and easy to work with.
2. Lightly dust your work surface with flour and roll out the pastry.
3. Using a ghost-shaped cookie cutter (or a knife if you prefer squares or circles), cut out an even number of shapes.
4. Place the cutouts back in the fridge to chill while you prepare the filling.

2. Make the apple filling (if using):

1. Melt a knob of butter in a pan over medium heat.
2. Add the peeled and grated apple and cook until softened, about 5 minutes.
3. Stir in lemon juice, cinnamon, caster sugar, and cornflour (mixed with 1 tablespoon of water).
4. Cook until thickened to a pie-filling consistency, then remove from the heat and let cool slightly.

3. Assemble the hand pies:

1. Whisk the egg and set aside.
2. Take the chilled pastry cutouts and place about 1 teaspoon of either apple filling or jam filling in the center of half the cutouts.
3. Be careful not to overfill, or the pies will be difficult to seal.
4. Brush the edges with whisked egg, then place a second pastry cutout on top.
5. Gently press the edges together and crimp with a fork to seal.

4. Bake:

1. Preheat the oven to 180°C.
2. Brush the tops of the hand pies with the remaining whisked egg.
3. Bake for 15–18 minutes, or until golden and crisp.

5. Make the glaze (optional):

1. Whisk together powdered sugar, milk, and vanilla extract until smooth.

6. Glaze and set:

1. Once the pies have cooled to room temperature, dip the tops into the glaze.
2. Place on a lined baking sheet and allow the glaze to set before serving.

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