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Fruit Pasties or Turnovers

Boil down fruit of any kind with a little sugar, and let it grow cold. Take one pound of puff paste; cut it into as many pieces as you require pasties; roll out in a circular form, and put the fruit on one half, turn the other half over on the fruit and pinch the edge, which should be first wetted with white of egg. Raw fruit may be used, but in this case the paste must be thicker, and not quite so rich. Time to bake, twenty minutes. Sufficient for one dozen and a half.