Heat oven to 200C/180C fan/gas 6.
Unroll one of the pastry sheets onto
a lightly floured surface, and spoon on
teaspoonfuls of mincemeat, spaced
about 2.5cm apart. Brush round the
mincemeat with a little egg. Unroll the
second sheet of pastry, keeping it on
its wrapper, then roll out just a touch
bigger. Using the wrapper to help you,
flip onto the mincemeat-dotted sheet.
Press and shape the pastry around
each dollop of mincemeat, squeezing
out as much air as you can. Slice up
the sheet into individual parcels using
a sharp knife or pizza cutter. Prick
each with a fork, then seal the edges
around each one by pressing with
a fork. Lift onto baking trays, brush
with a little more beaten egg and bake
for 18-20 mins until golden and crisp.
While the pies are baking, mix sugar
and cinnamon on a plate. When done
lift the pies, a few at a time, carefully
into the sugar and gently turn to coat.