Preheat your oven to 190°C (Gas mark 5/375°F). Line 2 baking trays with grease proof or baking paper.

Crack the egg into a small bowl and lightly whisk.

Unroll the sheet of pastry. Using a small cookie cutter*, cut out as many shapes as possible from the sheet, cutting each shape as close the previous one as possible to maximise the number cut.

Place half of the shapes on the lined baking trays, making sure there is plenty of space around each one. Lightly brush them all with the egg.

op each pastry shape with a small dollop of mincemeat – be careful not to use too much as it’s easy to overfill them.

Take the other half of the pastry shapes. Lightly brush each one with egg, and place it, egg side down, on the mincemeat topped pastry. Gently press around the edges to seal.

Using a small fork, press all around the very edge of each shape to seal further. I’d recommend using a child’s fork if you have one, for the smaller tines.

You may find that some of the filling escapes – I went around mine with a bit of kitchen paper to mop up the biggest bits, but it doesn’t matter too much.

Lightly brush the top of each pastry with egg. Using the tip of a small sharp knife, cut a tiny cross into the top of each pastry to allow steam to escape.

Bake in the oven for 12-15 minutes until cooked through, puffed up and golden.

Leave to cool for a couple of minutes, then carefully peel from the trays and place on a wire rack to cool for 5-10 minutes.