Instructions

1. Preheat your oven to 200°C.
2. Mix together the sugar, lemon zest and cinnamon in a small bowl.
3. Unwrap the pastry and roll it onto a flat surface. Cut the pastry in half widthwise. Spread the mincemeat over one half. Brush the other half with the egg and sprinkle some cinnamon sugar all over. Place this half on top of the mincemeat (facing downwards) and press them together firmly.
4. Brush the top with the remaining egg and sprinkle with the rest of the cinnamon sugar then trim the edges.
5. Cut the pastry into 12 strips lengthways, then cut all across the middle to create 24 straws in total. wist each strip a couple of times, then place them onto a lined baking tray.
6. Bake for about 15 minutes until golden and crisp.
7. Let them cool then move to a serving plate and serve with icing sugar dusted all over them.