Roll the pastry out to about the thickness of a 50p piece on to a floured surface, and cut out 10cm circles, then continue to re-roll and cut out until you have about 18 circles.
Place 1 tsp of mincemeat in the centre of each circle, brush the edges with egg white, then gather together tightly to completely encase the mincemeat.
Flip the pies over so the sealed edges are underneath, then squash them with your hand so you have a small puck-shaped pie.
Cut two small slits in the top of each pie, brush generously with egg white and scatter with sugar. The pies can now be frozen for up to 2 months. Heat oven to 200C/fan 180C/gas 6 and bake for 15 mins from raw or 25-30 mins from frozen.
The beauty of turning the mincemeat into pies shaped like Eccles cakes is that you don’t need a special baking tin. Enjoy them piping hot with a glass of mulled wine.