Preheat the oven to moderate (180C/350F). Thaw shortcrust pastry. Peel, core and cut apples. Stew in saucepan with just a little water and sugar for 15 minutes.
Drain apples completely. Cut the thawed pastry sheets into 4. Place a little of the stewed apples on pastry, and sprinkle a little cinnamon and sultanas on top. Fold the pastry over and press a fork along the edges to seal and spike the tops with a fork. Bake for about 20 minutes or until turning brown.