Mincemeat and almond puffs

Method

1. Preheat oven to 220°C/425°F/gas 7. Have ready a mini muffin/petit four tin.
2. Unroll the pastry sheet, trim the sides and then cut into 12 equal squares. Brush each square lightly with egg white, then press it into a mould in the tin. To do this quickly, hold the corners together and open them out once the square is in the mould.
3. Divide the marzipan into 12 equal pieces. Roll each piece into a ball and place it on top of the pastry in each mould.
4. Add a teaspoon of mincemeat to each pastry case and pull the corners together loosely over the top.
5. Bake for 10-15 mins until the pastry is golden brown and puffed.
6. To add a sugar glaze, just before the end of cooking brush each pastry case with beaten egg white and sprinkle with caster sugar. Pop it back in the oven for 2 mins to set the sugar.
7. Remove the puffs from the tin to cool. Dust with icing sugar to serve.