nroll the pastry sheet and cut it in half widthways (you will have 2 long rectangles).

Divide the mincemeat between the two pieces of pastry and spread to the edges.

Stack the pastry so the mincemeat is on top.

Roll it up tightly along the long edge so you have a long sausage shape.

Wrap it in the baking paper that the pastry came in, and place it in the freezer for 20 minutes. (Cut it in half and wrap both pieces, if necessary to fit in your freezer).

Preheat the oven to 200°C. Line two baking sheets with baking paper.

Slice the chilled pastry into 12 equal slices.

Lay each swirl down on the baking sheets, spaced well apart.

Brush the swirls with the lightly beaten egg.

Bake for 12-15 minutes or until the mincemeat pastry swirls are risen and golden.

Allow to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool slightly.

Meanwhile, stir the powdered icing sugar and almond extract together to make a drizzle.

Drizzle over the slightly cooled mincemeat pinwheels.