Directions Preparation:15min › Cook:10min › Extra time:30min › Ready in:55min
Preheat the oven to 200°C. Line 2 baking trays with baking paper.
Defrost puff pastry for 40 minutes on bench top. Cut 8 circles, 10cm in diameter (a teacup saucer works well to cut around if you don’t have a cutter that size). Brush each circle with egg then move to lined trays. Smear one rounded teaspoon of fruit mince into the center. It should cover a 5cm diameter circle area in the centre of the pastry. Bake for approximately 10 minutes or until golden and then cool on cake rack.
Combine 1 tablespoon lemon juice and icing sugar. The icing should be able to drip but not be runny - use up to 1 tablepoon extra lemon juice as needed. Using a spoon, dribble the icing in a zigzag over the pastries working on one pastry at a time. Wait for the icing to set before serving.