Step 1

Unroll the pastry and using a rolling pin, roll until it is 2-3mm thick keeping it on the baking paper it comes with

Step 2

Spread the mincemeat evenly over the pastry leaving roughly one centre of pastry uncovered on one of the long sides

Step 3

Scatter some orange zest (if using) across the mincemeat

Step 4

Starting from the long end closest to you, tuck the pastry over as tight as you can. Then using the baking paper roll the rest of the pastry up to create a long roll

Step 5

Leave to chill in the fridge for 10 minutes

Step 6

Preheat the oven to 180ºC (fan assisted, 200ºC non fan) and spray 2 trays with oil or line with parchment paper

Step 7

Take the pastry out of the fridge and slice into rounds around 1cm in thickness

Step 8

Place the pinwheels on the oiled baking trays and brush with the milk

Step 9

Bake for 17-20 minutes until the pastry is golden brown

Step 10

Transfer to a wire rack and allow to cool