320 g (11 oz) ready-rolled puff pastry sheet

1 egg, lightly beaten

175 g (6 oz) mincemeat

2 tbsp caster sugar

Cook Mode Prevent your screen from going dark

Preheat oven to 200°C (400°F) and line a baking tray with parchment paper.
Unroll the puff pastry sheet and score it into 12 equal rectangles using a sharp knife.
Brush one half of each rectangle lightly with beaten egg to help seal the edges.
Place a small spoonful of mincemeat on the egg-washed side, taking care not to overfill.
Fold the other half of the pastry over the filling and press the edges with a fork to seal.
Brush the tops with more beaten egg and sprinkle with caster sugar.
Bake for 10–15 minutes, or until puffed and golden brown.
Allow to cool slightly before serving warm, optionally dusted with extra sugar or icing sugar.

For a twist, fill with apricot jam, cranberry sauce, or chocolate spread instead of mincemeat.

Use a pastry cutter and muffin tin to make round pies for a traditional look.

Dust with icing sugar or drizzle with glaze for a festive finish.

Store in an airtight container for up to 2 days or freeze unbaked for up to 1 month.

Reheat briefly in the oven to restore crispness.