Ingredients
1 quantity puff pastry
450g/1lb mincemeat
1 egg, beaten with a pinch of salt
55g/2oz caster sugar
60ml/2fl oz milk

Method
1. Heat the oven to 200C/400F/Gas 6.
2. Roll out the pastry until it is 2mm thick. Stamp out 24 7.5cm/3inch rounds with a pastry cutter and put in the base of 2 patty trays.
3. Fill each case with 2 tsp mincemeat and brush the edges with a little milk.
4. Stamp out 24 6cm/2½ in rounds for the lids and put on top of the mincemeat, sealing to the edges of the bases. Brush the egg wash over the pies and sprinkle with the caster sugar.
5. Bake in the oven for 20 minutes until golden brown and cool or serve warm.
6. If you make them in advance, store in an air-tight tin and re-heat when needed.