Butter a 30 x 20 x 2.5cm tray tin.
Mix the mincemeat and grated apple.
Unroll the pastry sheets. Lift one sheet
into the tin so that the pastry lines it
and the excess hangs over the sides.
Spread the mincemeat mix over evenly.
Leave the other sheet on its wrapping,
but lightly mark the size of the tin onto it.
Stamp out stars, spaced apart – don’t go
outside the markings. Carefully invert on
top of the mincemeat, pastry side down,
and peel off the wrapping. Press the edges
together around the edge of the tin, trim
the excess, then randomly place the
cut-out stars over the pastry. Will freeze
for up to 6 weeks. Defrost before baking.
Chill for 20 mins. Meanwhile, heat oven
to 200C/180C fan/gas 6 with a large
baking sheet inside it. Dredge the pastry
with sugar and bake on the hot baking
sheet for 30 mins until golden. Remove
and dredge with more sugar.