Preheat the oven to 220°C/ 200°C fan/ gas mark 7/ 425°F
Grease the baking tray or use a silicone liner or magic liner
Unroll the pastry sheet, straight from the fridge, leaving it in the baking paperUse straight from the fridge or it will be too limp to handle
Spread the mincemeat evenly over the pastry
With a long side nearest you, roll the pastry up like a Swiss roll, pulling the two corners of paper nearest to you away from you so the pastry and mincemeat form a long roll
Using a sharp knife cut into 1.5cm slices (about 20)
Put on the baking tray. Brush the outside edges with beaten egg
Bake for 12 -15 minutes until the pastry is puffed and golden.