So here we are at the day before Christmas and there are still two major orders of business left to post - Christmas cake and mince pies. So let's do mince pies today and we will save the cake for the big day. Puff pastry makes a much lighter contrast to the sweet mince so I prefer it to the traditional pie crust. And if you can get hold of frozen puff pastry, its no work at all.
Thaw the puff pastry in the fridge. When it is soft, dredge it in plain flour so it is easy to work with. Roll the puff pastry block into a large rectangle. Split the rectangle into two. Cut the first half into smaller rectangles that will form the base of your pie. Spread mincemeat on the base to cover, leaving a 2 cm border all round. Cut the second rectangle into thin strips and use those to make lattice pattern to cover the base and the mincemeat. You can use a pastry brush dipped in cold water to make the strips stick. Arrange the pies on a baking sheet lined with parchment paper, sprinkle with some pearl sugar and bake in an oven preheated to 200C until they are golden brown and crisp.