Mini plum and sauternes pies

Method

1. Whizz the flour, butter and a pinch of salt to a breadcrumb texture in a food processor. Add the sugar and egg yolks, then whizz until the mix clumps together. Bring the pastry together with your hands, shape into a disc, then wrap in cling film. Chill in the freezer for 10 minutes.
2. Put the plums, sugar and wine in a pan and bring to the boil. Simmer for 5-10 minutes until the plums have softened, then taste – you might want to add a little more sugar. Leave to cool. Heat the oven to 200°C/180°C fan/gas 6.
3. Roll out the pastry on a dusted surface into a large square about 2mm thick. Cut out 4 squares large enough to fit the dishes with a 1cm overhang and 4 thin strips long enough to cover the rims. Spoon the plums and syrup into the dishes.
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4. Brush a little egg white onto the rims of the dishes, then press a pastry strip onto each rim. Mix the remaining egg white with a little milk, then brush over the pastry rings. Lay the squares of pastry over the top, cut 2-3 slits in the middles to let the steam escape, then trim off any excess. Crimp the edges.
5. Brush the pie tops with more egg glaze, then bake for 30 minutes until the pastry is golden and cooked through and the filling is bubbling. Leave to stand for 5-10 minutes, then serve with cream or ice cream.