ECCLES MINCE PIES

Make fruit mince . 1. Cup (150gm )raisins 1. cup of (160gm )dried currants and the same with sultanas 1. slice (35gm)of dried pineapple 2. tbs glace cherries 1/4 cup (40gm )blanched almonds 1. large green apple (200gm )grated coarsely Process the dried fruits and nuts until coarsley chopped . Transfer the mixture to a large bowl. Str in .... 1/2 cup (110gm )of soft brown sugar , 50 gm of melted butter/ marg ,1 tbs of finely grated orange rind ,1/4 cup (60ml)orange juice , 1/4 cup (60ml)of brandy , 1/2 tsp of mixed spice . refrigerate , covered for at least 2 days , stirring daily . Fruit mince will last for 12 months in an airtight container in the refrigerator . Preheat your oven to 200 deg C . Line a baking tray with baking paper . Cut 1 sheet of puff pastry into 9 squares . Top each square with a tsp of fruit mince . Brush pastry edges with lightly beaten egg whites . Gather sides of pastry together to enclose filling . Turn pies upside down onto the baking tray . Gently flatten pies , use a fork to pierce the pastry . Brush pies with egg whites and lightly sprinkle with castor sugar . Bake pies for 15 minutes or until golden .