The pomace that comes out of the juicer after juicing, I used the amount of four apples. You have to remove the skin and core before juicing. If you just diced the whole apple to make the filling, it would taste much better than this.

2.

To make the apple filling, melt the butter in a pan.

3.

Pour in the apple pomace, after juicing, basically the pomace is a bit oxidized. The color will come back a bit when it's done.

4.

Then stir with a spatula, because the juice has been squeezed out, basically no soup, is to wait for the apple pomace to become ripe and soft.

5.

After frying, add the water starch made from a tablespoon of cornstarch. Stir again until the filling becomes sticky and ripe. Let the filling cool and set aside.

6.

Prepare a piece of dough and divide it into small portions of about 20g each; I didn't put anything but yeast in the dough. If you like a sweeter taste, you can add some sugar or milk powder.

7.

Roll out the dough into small cakes, add a piece of apple filling, and then wrap them up, ready to cook.

8.

Wrapped five pies for breakfast, and used one-third of the filling, leaving the remaining two-thirds for bread.

9.

Cooked to both sides of the golden brown on the pan, in addition to the two buns to do the meat sandwich, you can compare the size of the small pies and meat sandwich.

10.

Super-healthy small pies with less oil and no sugar are ready.