Roll out the pastry and cut into 18 circles. Mix the rest of the ingredients and divide amongst the circles.
Fold over the pastries into a pasty shape, having first dampened the edges, and seal them well. Bake in a preheated oven at 200°C/400°F/gas mark 6 for 10 minutes, and then turn down a notch, and bake for a further 5 to 10 minutes. Serve warm or cold, dusted with icing sugar. These are very good indeed with small cups of espresso.
© 2000 Frances Bissell. All rights reserved.