Ingredients:
500g frozen shortcrust pastry, thawed
1 egg, separated
12oz/325g mincemeat
1lb/450g cooking apples, peled, cored and thinly sliced
2tbsp demerara sugar.
Heat oven to 190C/375F/Gas Mark 5. Cut the pastry into six pieces. On a lightly floured surface roll out each piece or pastry to a 6in/15cm circle. With the egg yolk paint a 10in/25cm inner circle on the pastry to form a waterproof coating.
Mix together the mincemeat and apples and pile them in the centre of the each pastry circle. Bring the edges of the pastry over the filling, neatly pressing the edges together at the top.
Make a hole in the centre. Brush the pastry surface with the egg white and sprinkle with the demarara sugar. Decorate with cut-out pastry leaves and a dusting of icing sugar.
Bake the parcels for 15-20 minutes until golden brown. Dust with icing sugar and serve warm with ice-cream or brandy butter.
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