Apple and ginger mini-pies

Instructions

1. Preheat oven to 190°C.
2. Combine apples, ginger, juice, brown sugar and 5 teaspoons flour in a large bowl. Divide among 8 x 1-cup (250ml) ramekins.
3. Lightly dust a rolling pin and work surface with remaining flour. Roll pastry sheet to about 2mm thick. Using a sharp knife or pizza cutter, cut the dough into 0.5cm wide strips. Cut strips into 10cm (you'll need 64 strips of dough).
4. Using 8 strips of pastry for each mini-pie, create a crisscross pattern across the top of each ramekin. Gently press ends of the pastry strips onto the rims of the ramekin.
5. Lightly brush pastry with egg. Bake 30 minutes or until pastry is golden and fruit is bubbling and just tender. Dust with icing sugar just before serving.