1. Pre heat oven to 180ºC/170ºC fan.

2. Unroll the pack of pastry onto a flour dusted surface.

3. Melt the butter and using a pastry brush, lightly grease a 12 cup (or 2 x 6 cup) shallow bun tray.

4. Use a 6cm fluted pastry cutter to make 12 circles and gently tuck into each bun shallow, ensuring to push fully into the bottom of each.

5. Use a 2-3cm round fluted pastry cutter for the 12 tops. Move aside onto a floured surface. Note: You may have to squeeze together the excess dough with a little flour and re-roll to make up the remaining tops.

6. Take a generous spoon of mincemeat and place into each pastry casing, gently smoothing the top, but not overfilling.

7. Place the pastry tops onto each of the mince pies, and use the remaining melted butter to brush over the top of each.

8. Place the bun tray into the oven and cook for 20-25 minutes, until the pastry is golden.

9. Remove from the oven and dust each mince pie with caster sugar or icing sugar. They can be re-dusted just before serving.

Top tips:

• If you do not have pastry cutters, cut the pastry into squares large enough to cover the bottom and sides. When you tuck them into the tin, carefully fold over the four edges, which will create a pretty alternative.
• Instead of covering the top of the mince pies with a full lid, try cutting a smaller star shape and place in the middle of the mince pies, exposing the mincemeat. The 375g pack of pastry will allow for this without having to "re-roll" the excess pastry, and they also look professional and festive.
• Unrolling the pastry and placing it in the fridge to slightly cool will allow for easier cutting and perfect baking.