Preheat your oven to 180 degrees C/160 degrees C fan/gas mark 3, and line a baking tray
Unroll the pastry cut into 12 rectangles. We made ours at roughly 6x 10cms
Brush all the rectangles with a wash of the beaten egg
Add 2 teaspoons of the mincemeat and spread the mixture a little so it sits right in the middles leaving a border – add this onto half the rectangles, leaving the lids bare. Put the lids over the filling, close together with a fork all around the edges. Trim around the edges slightly if you need, to give you a neat finish.
Glaze again with the egg mixture over the top – so the pastry goes a nice golden colour once cooked.
Cook for 10-15minutes until golden brown on top
Prepare the icing by mixing the milk with the sifted icing sugar, it should be a spreadable constancy. Once the pop tarts are completely cool spread with icing and decorate with the sprinkles.
To make the pastry yourself check out this recipe for traditional shortcrust pastry.