Instructions: 1. Pastry: Sift flour into a bowl and coarsely grate cold butter over flour.

Mix through lightly with fingertips; butter should stay in small lumps evenly throughout the pastry. Add iced water and press dough together quickly and lightly. Refrigerate dough for 30 minutes.

2. Preheat oven to 200deg.C. Lightly grease small patty cake tins.

3. Work with 1/4 of the pastry dough at a time. Roll out pastry on a lightly floured surface and cut circles to fit the patty tins. Press gently into tins and fill with fruit mince. Place egg white in a small bowl and break up with a fork. Using a pastry brush, lightly brush around the edge of the pastry. Cut out the same number of circles of pastry dough for the lids and place on top, gently sealing around the edges.

4. Brush the top pastry with egg white and sprinkle with the caster sugar.

Bake in oven until pale golden - about 15 minutes. Remove from oven and allow to rest in tins for 5 minutes before turning out onto wire racks to cool completely.

Note: If you have not made your own fruit mince, take a jar of commercial fruit mince and add 1 tablespoon of brandy or whisky and the grated zest of a lemon and stir well to combine.

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