Preheat the oven to 400F. Peel and core the apples. Stuff the centers with a mixture of brown sugar, raisins and cinnamon.
Roll out the pastry and cut out 4 circles approximately 8-inch in diameter, depending on the size of the apples.
Place an apple in the center of the pastry circle and brush the edge with beaten egg, draw up the pastry to enfold the apple, pressing the edges firmly to seal.
Brush the tops of the pastry parcels with the remaining egg to glaze. Bake in a shallow ovenproof dish for 40 minutes. Serve with whipped cream.
