500g shortcrust pastry (take out of fridge 15 mins before use)
plain flour, for dusting
about 250g mincemeat
1 egg, beaten with a fork
100g caster sugar
1 tsp cinnamon
1. Heat oven to 200C/180C fan/gas 6. Halve the pastry and roll out two squares on lightly floured surface, one slightly larger than the other. Spoon on teaspoonfuls of mincemeat onto onto the smaller square. Brush round the mincemeat with a little egg. Place the larger square on top of the sheet with the mincemeat dollops.
2. Press and shape the pastry around each mound of mincemeat squeezing out as much air as you can. Slice up the sheet into individual parcels using a sharp knife or pizza cutter. Prick each with a fork, then seal the edges around each one by pressing with a fork. Lift onto baking tray and bake for 18-20 mins.
3. While the pies are baking, mix sugar and cinnamon on a plate. When the parcels are done coat them with the sugar mixture.