Heat the oven to 180C.
Lightly grease the mini muffin tin
Roll out the pastry to a thickness of about 5 mm
Using a medium pastry cutter, cut out 12 rounds and place them into the tin.
Add a teaspoon of mincemeat to each tart.
Using a small pastry cutter, cut out 12 tops.
Brush the edge of the bases with egg wash and add the lids pressing down firmly around the edges.
Brush the tops of the tarts with egg wash (optional)
Bake for 20-25 minutes until golden brown.
Cool for 5 minutes in the tin, then remove to a cooling tray.
10. Dust with icing sugar to serve.