Instructions

1. Unroll the pastry into a landscape position. Fold it in half, like you would turn a book page, then once more.
2. On the bottom left side draw a 2cm line upwards, parallel with the folded edge, then starting at this point,a horizontal line towards the right edge of the pastry. Cut this rectangular shape out with a pizza cutter or sharp knife.
3. Starting at the top left corner, draw a line towards the bottom right corner and cut along the line with the pizza cutter.
4. Carefully seperate the pastry pieces. You should now have 2 identical tree shapes, one triangle and two half triangles.
5. Put the triangles in the fridge.
6. Place one tree onto a baking sheet, lined with parchment paper.
7. Spread mincemeat all over it, than put the other tree shape on top, pressing it down a bit.
8. Using a knife, draw two vertical guide-lines in the middle of the tree, continuing the tree trunk.
9. Using a knife, cut 1.5 chm wide,horizontal brunches into the tree - to the guide line of the trunk in the middle.
10. Staring with the bottom brunches, twist them a couple of times towards you, pulling them slightly outwards, then press the ends to the parchment paper.
11. Brush the tree with the egg or milk and put the tray in the fridge for ten minutes.
12. Preheat the oven to 180°C.
13. Take the triangles out of the fridge.
14. Create the base tree from the half triangles by pinching the sides together. in the middle. Put this on another baking sheet, lined with parchment paper.
15. Spread mincemeat on top, then put the other, whole triangle on top.
16. Create a trunk from the leftover pastry, by cutting out a small rectangle and attaching it to the base of the tree in the middle.
17. Create the twisted brunches, following the steps above, then brush the tree with egg or milk.
18. Take the other tree out of the fridge.
19. Cut out two small stars from the leftover pastry using a cookie cutter, then put these on top of trees, sticking them together with the egg.
20. Bake the trees for about 15-20 minutes until golden.
21. Let them cool for 5 minutes on the baking sheet, then transfer them to a large chopping board or platter and dust with icing sugar.
22. Serve lukewarm or at room temperature.