Step 1

Take the puff pastry out of the fridge. (See Note 2.)

Step 2

Grease the holes of 1 cupcake tray (12 holes in total), using a little butter on some baking paper. Preheat your oven to 220C / 200C fan / gas mark 7 / 425F.

Step 3

When the puff pastry has been out of the fridge for 10 minutes, remove it from the packaging and unroll it. (Keep it on the baking paper, though.)

Step 4

Using a circle shaped cutter (NON-fluted, 7cm diameter), cut out 12 circles and place them into the greased holes of your cupcake tray.

Step 5

Put 1 heaped teaspoonful of mincemeat in the centre of each circle.

Step 6

Carefully place the remaining pastry pieces on top of each other. (See Note 3.)

Step 7

Roll the remaining pastry out thinly again – approximately 3mm thick. This time, cut out 12 stars, using your star shaped cutter (5cm at widest point).

Step 8

Place each star on top of the mincemeat, in the centre of the mince pie, and press down slightly so the star sticks.

Step 9

Using a pastry brush, brush over a little milk. (Not strictly necessary, but it makes the mince pies go a more golden colour.)

Step 10

Put the mince pies in your preheated oven for 8-10 minutes, until the pastry is puffed and golden on top.

Step 11

Take your mince pies out of the cupcake tin and place them on a wire rack to cool – I find it easiest to lever the mince pies out with a dessert spoon – take care not to burn yourself as they will be super-hot!

Step 12

While the mince pies are still warm, put a couple of tablespoons of icing sugar into a sieve and dust the icing sugar over the mince pies. (You can use an icing sugar dredger if you prefer.)

Step 13

The mince pies can be eaten warm or cold, on their own or with cream or custard.

Step 14

When the mince pies are completely cool they can be stored in a cake tin, or other air tight container… that is if there are any left!