Serves: 12-14 (if you can cope with just one each)
Preparation time: 15 minutes


  1. Heat the oven to 200°C / 190°C (fan) / Gas Mark 5.
  2. Make the pastry following my instructions on the pack (remembering to add in the sugar before mixing in the water).
  3. Roll it to 2-3mm thick and cut out 12 circles big enough to line the holes in your tin.
  4. Pop the pastry cases in the oven for 5 minutes, then remove and drop a heaped teaspoon of mincemeat into each one.
  5. Using the rest of the pastry, cut out 12 little tops or 12 stars for the lids. Moisten the edges and gently press on top to make a seal.
  6. Brush with a little milk and bake for 10-15 minutes, until the pastry is golden brown and cooked through.