Instructions: Preheat the oven to gas mark 6/400F/200C.

Make the pastry as described and chill for 30 minutes.

Remove the rested pastry from the fridge on to a floured surface and shape it into an oblong.

Cut the oblong into two one piece slightly larger than the other then on a lightly floured surface first roll the smaller piece into a rectangle 30 x 25.5cm roll it around the rolling pin and transfer it to the baking sheet.

Brush the surface of the pastry with the beaten egg then with the oblong turned lengthways place 5 level teaspoons of mincemeat along one top edge and carry on with another row until you end up with six rows of mincemeat blobs.

Roll the larger piece of pastry into another oblong approximately 32.5 x 28cm transfer this again by wrapping it around the rolling pin and lay it carefully over the bottom piece of pastry being careful not to trap too much air.

Gently press the pastry together to seal the little squares then trim the edges and cut the whole lot into little squares using the pastry wheel.

With a pair of small scissors make 2 little snips in each one to allow the air to escape. Now bake the whole lot in the oven for 15 minutes or until golden brown.

To serve preheat the grill to its highest setting for at least 10 minutes then sprinkle the ravioli liberally with the sifted icing sugar and place them under the grill very close to the heat source for 40 to 60 seconds.

The icing sugar will caramelise to a lovely shiny glaze.

Serve dusted with a little more icing sugar as soon as they have cooled enough to eat or cool and serve cold. Alternatively reheat and serve warm later.

This is a beautiful bite sized version of mince pies and I think not as fiddly. If you dont have a pastry wheel you can forgo the frilly edge and Ravioli use a sharp knife to cut the pastry.

Makes 30

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