Little Eccles mince pies

• block all-butter puff pastry↗500g g
• flour↗

  for dusting

• mincemeat↗450g g

  (see 'goes well with')

• egg white1

  lightly beaten

• golden caster sugar↗

Step-by-step instructions

1. 1

   Roll the pastry out to about the thickness of a 50p piece on to a floured surface, and cut out 10cm circles, then continue to re-roll and cut out until you have about 18 circles.

2. 2

   Place 1 tsp of mincemeat in the centre of each circle, brush the edges with egg white, then gather together tightly to completely encase the mincemeat.

3. 3

   Flip the pies over so the sealed edges are underneath, then squash them with your hand so you have a small puck-shaped pie.

4. 4

   Cut two small slits in the top of each pie, brush generously with egg white and scatter with sugar. The pies can now be frozen for up to 2 months. Heat oven to 200C/fan 180C/gas 6 and bake for 15 mins from raw or 25-30 mins from frozen.