Roll out your shortcrust pastry and line the tins with it. You can decide what size tins you want and how many you want.

Next, fill each tin with a few spoonfuls (depending on the size) of cooked apples.

Sprinkle fudge pieces over the apple.

Using the remaining shortcrust pastry, cut strips to decorate the tops of the apple pies. I did mine in a sort of checkered, criss-crossed pattern.

Cook until the pastry is golden brown and cooked through.

If serving on its own, sprinkle with icing sugar. Other ways of serving are with custard or ice cream.