4. Roll two-thirds of the pastry between sheets of baking paper until 3mm (1/8-inch) thick. Cut 24 x 7.5cm (3-inch) rounds from pastry. 5. Place rounds into pan holes. Divide fruit mince among ...

Remove from the heat and set aside to cool. When the fruit and syrup are cool, roll out the chilled pastry to a rectangle measuring 60x20cm/23½x8in and a thickness of no more than 5mm/¼in.