Dan Lepard's Short and Sweet, although it was Nigel Slater who reminded me of them a couple of weeks ago. The recipe has also been published in Dan's column in the Guardian Weekend magazine. The thought of making my own puff pastry, even rough puff, has always been offputting, but FB wanted to try these, and was willing to put in the work while I pottered around the kitchen giving advice (!!).
We made one major mistake, by not following the folding and rolling instructions properly, so spoiling the first half batch of pasties, but once we realised the fault we corrected it with the second batch, which came out much better. Our misreading of the instructions meant that we only built up half the number of layers in the pastry, which didn't incorporate the butter properly, resulting in much of it running out of the pasties onto the oven floor! By re-folding and rolling the second half of the pastry before using it, we got a much better result, although I think we were still short of a few layers. Still, it's a good learning experience, and means the mistake won't be repeated!
As always, the success of a mince pie or pasty depends on the mincemeat, and we used a Cranberry and Port mincemeat which was very strongly flavoured. It still allowed the flavour of the apple in the filling to come through, but masked the ginger in the pastry, I think. The tart Bramley apple lessened the sweetness of the pasty - I often add grated apple to a jar of mincemeat for this reason.
These were really tasty, and well worth the time spent making the pastry. It wasn't really difficult, just time consuming, and really needs attempting when you won't get distracted by other chores.