Heat oven to 200C/fan 180C/gas 6. Line
two baking sheets with baking parchment.
Unroll one of the pastry sheets onto a lightly
floured surface, with the long edge nearest
you. Spread with mincemeat, top with the
second sheet of pastry, then cut in half,
widthways, down the middle.
For each piece, cut into 4 strips down,
measuring 6cm, 4cm, 2cm, and 1cm in
width. Next, cut across evenly to make 12
‘ladders’ of pastry. Dip the knife in flour if it
sticks. Brush with egg. Chill for 10 mins.
Build the trees on the baking sheets. Stack
the strips, mincemeat middles facing up,
starting with the longest and finishing with
the smallest. It helps them look more tree-
like if you fold them a little in the middle, too.
Once stacked, squash with your hand to
flatten into a tree shape. Can be frozen for up
to a month. Bake for 20 mins (25 mins from
frozen) or until the pastry is golden and the
mincemeat bubbling. Leave to cool on the
tray for 5 mins, then lift onto a wire rack with
a palette knife and let cool completely. Dust
with icing sugar to serve.