Cinnamon Swirl Mince Pies

• puff pastry↗320g sheet of all-butter g
• gold caster sugar↗2 tbsp tbsp
• ground cinnamon↗1½ tbsp tbsp
• melted butter↗

  for the tin (optional)

• mince filling400g jar g

  (check the label if you are vegetarian)

• egg↗1

  beaten

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C/180 °C with convection/gas 6. Roll out the puff pastry on a lightly floured surface, then roll it into a 45 × 30 cm rectangle. Mix the sugar and cinnamon, sprinkle onto the pastry, then roll it lengthwise to form a long log. Cut into 24 circles about 2 cm thick, then gently roll each into discs large enough to fit into the 12‑cup non‑stick mini muffin tins (if the tin is not non‑stick, grease it with melted butter).

2. 2

   Place half of the discs into the tin cavities, pressing them to the bottom and sides. Distribute the mince filling among the cups, then cover each with the remaining discs. Chill for 30 minutes. Brush with beaten egg and bake for 20‑25 minutes until golden.