Roll out the pastry to about 0.3 cm (1/8 inch) thick. Cut into about twenty rounds with a 7.5-cm (3-inch) fluted cutter and twenty smaller rounds with a 6.5-cm (2 1/2-inch) fluted cutter.

Line 6.5-cm (2 1/2-inch) patty tins with the larger rounds and fill with mincemeat.

Dampen the edges of the small rounds and place firmly in position on top of the pies. Make a small slit in the top of each pie.

Bake in the oven at 220°C (425°F) mark 7 for 15 - 20 minutes until light golden brown.

Leave to cool on a wire rack. Serve warm or cold, dusted with sugar.