1. Roll out the pastry very thinly and cut out 15 larger and smaller rounds - the large to fit your patty tin and the smaller to make the lid. Rerolling and cutting the trimmings (just lay the trimmings on top of each other and roll to retain the layers)
2. Line the patty tins with the larger round and place a spoonful of mincemeat inside. Dampen the edges with a little water and cover with the small rounds, sealing well.
4. Brush with beaten egg and make a small steam hole in the top. Bake for about 15 minutes.