Apple & ginger mini pies

Instructions

1. Preheat the oven to 190°C, fan 170°C, gas mark 5.
2. In a bowl, combine the apples, ginger, lemon juice, brown sugar, and 1 tbsp fl our. Divide the mixture between 8 ramekins.
3. Lightly dust a rolling pin and work surface with the remaining fl our. Roll out the pastry to the thickness of a one pound coin. Using a sharp knife, cut the pastry into wide strips (0.5cm thick), then cut these into 10cm lengths. You will need 8 strips per pie.
4. On each pie, make a crisscross pattern across the tops of the ramekins with the pastry strips. Gently press the ends of the pastry onto the rims of the ramekins to seal.
5. Brush the pastry with the egg whites and bake for 30 minutes or until the pastry is golden and the fruit is bubbling. Sprinkle with icing sugar before serving.