In a large mixing bowl, add Apple Pie Filling (800 gram), Brown Sugar (1/4 cup) and Ground Cinnamon (1 teaspoon). Mix together until all the apples are coated. Set aside for 5 minutes.
Cut each of the Puff Pastry (3) into fourths, ending up with 12 small squares. Carefully press one square into each cup of a lightly greased 12-hole muffin pan.
Divide the apple mixture between the pies. Fold the pastry over to enclose each pie and pinch together any gaps.
Lightly brush the top of each pie with Egg (1).
Sprinkle Cinnamon Sugar (2 tablespoon) over the top of each pie.
Bake at 200 degrees C (400 degrees F) for 20-25 minutes, or until the pastries are puffed and golden.
Allow pies to cool for 15 minutes.
Serve hot or cold, or store in freezer for up to 6 months. Enjoy!