Roll out the pastry on a lightly floured worktop to a thickness of about 3mm.

Using 10cm (approx) cookie cutters, cut out 12 pastry bases and place each one in the baking tray.

Spoon mincemeat into each mince pie base.

With the remaining pastry, cut out the lids using a 7cm cookie cutter (approx) or make some star shaped lids, or strips of pastry to create a lattice effect.

Place each lid on top of the mince pies, squeezing the edges to the base.

Lightly glaze the lids with some beaten egg/milk (optional)

Place in the preheated oven and cook for 15 to 20 minutes, checking at 15 minutes. They should be golden brown in colour when they are ready.

Leave to cool a little on a wire rack before serving. Sprinkle with some icing sugar.

Serve either on their own or with cream, ice cream or brandy butter.