225g (8oz) rough puff pastry.
mincemeat.
Beaten egg or milk to glaze.
icing sugar.

(1) Heat oven to 230C, 450F, gas mark 8

(2) Roll out pastry very thinly, cut out 15 small rounds and 15 large rounds, re rolling the trimmings as required.

(3) Line patty tins with large rounds, place a spoonful of filling in each. Damp theedgess and cover with smaller rounds, seal the edges well.

(4) Brush with beaten egg or milk, make a small hole in the tops and bake for about 15 minutes.

These may also be made with short crust pastry.