Eccles Mince Pies - cooking recipe

Ingredients

None None FOR THE FRUIT MINCE
1 cup raisins
1 cup dried currants
1 cup golden raisins
1 slice dried pineapple
2 tbsp glace cherries
1/4 cup blanched almonds
1 None apple, grated
1/2 cup firmly packed light brown sugar
3 tbsp butter, melted
1 tbsp finely grated orange peel
1/4 cup orange juice
1/4 cup brandy
1/2 tsp mixed spice, such as pumpkin pie spice
None None FOR THE PIES
7 sheets frozen puff pastry, thawed
1 None egg white, lightly beaten
1 1/2 tbsp granulated sugar

Preparation

For the fruit mince, process dried fruit and nuts until coarsely chopped. Transfer mixture to large bowl; stir in remaining ingredients. Refrigerate, covered, at least 2 days, stirring daily.
Preheat the oven to 400\u00b0F. Line 3 baking pans with parchment paper.
Cut each pastry sheet into nine squares. Top each with a heaping teaspoon of fruit mince. Brush pastry edges with egg white. Gather sides of pastry together to encase filling. Place pies upside down on prepared pans. Gently flatten pies; cut two slits in top of pies. Brush pies with egg white; sprinkle with sugar.
Bake 15 mins or until golden brown.