Eccles Mince Pies

• 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

1. 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.
2. Preheat the oven to 400u0b0F. Line 3 baking pans with parchment paper.
3. 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.
4. Bake 15 mins or until golden brown.

fruit mince, raisins, currants, golden raisins, pineapple, cherries, blanched almonds, apple, brown sugar, butter, orange juice, brandy, mixed spice, pastry, egg white, sugar

Taken from recipes-plus.com/api/v2.0/recipes/35555 (may not work)