Ingredients

• 6 oz puff or flaky pastry

• Mincemeat

• Egg white

• Castor sugar

Methods

• Roll the pastry on a lightly floured board to ⅛ inch thickness.

• Cut the required number of rounds to line patty tins, and larger rounds for the lids.

• Place mincemeat in each, dampen the edges and place the lids on each.

• Decorate the edges by fluting. Make a hole in the centre with a skewer.

• Brush over with egg white and dredge with castor sugar.

• Bake in a hot oven for 20–25 minutes.