Roll out the suet crust thinly into a square and cut into four equal pieces.
Peel and core the apples and put one in the center of each pastry square.
Fill the apple center with brown sugar or mincemeat.
Brush the edge of each pastry square with water, draw the corners up to meet over the center of each apple and press the edges firmly together.
Decorate with pastry leaves.
Put in a greased baking tin.
Brush with egg white and sprinkle with sugar.
Bake in a hot oven for 30 minutes.
Serve hot with Rum Butter.