Eccles mince pies

1. Preheat oven to hot, 200°C. Line 2 oven trays with baking paper.
   
   
2. Cut each sheet of pastry into 9 x 8cm squares.
   
   
3. Brush edges of squares with a little egg-white. Place 1 heaped teaspoon fruit mince in centre of each square. Gather edges together to form a parcel and press to seal.
   
   
4. Place parcels, seam side down, on trays and flatten slightly. Brush tops with remaining egg-white. Sprinkle with caster sugar. Score 3 parallel lines into the top with a sharp knife.
   
   
5. Bake 15-20 minutes, until golden. Dust with icing sugar to serve. Store in an airtight container for up to 3 days.

• Chopped fresh apple or pear can be added to the mince mixture, if liked.
  
• To cut pastry into even squares, use a ruler to measure and cut into 3 x 8cm strips, then at 8cm intervals along strips.
  
• Eccles mince pies can also be served warm with a dollop of thick cream.