Preheat the oven to 180°C.

Chop the cherries and the almonds.

Roll out the pastry onto a lightly floured surface. Brush half of (lengthwise) with the egg.

Using 7-8 cm round cutters make circular shapes on the egg-washed half, leaving enough space between them. Now count the circles and spoon out the same amount of mincemeat into a bowl. Add the cherries, brandy and almonds, then mix well. Spoon these into the middle of the circles.

Fold over the other half of the pastry. Using your fingers, press down the pastry, around the dollops of the mincemeat to push out the air. (just like making ravioli). Then, using the cutters, stamp out rounds. Brush the top of each with egg and put them on a lined or non-stick baking tray.

Scatter with some sugar and bake for 10-15 minutes until lightly golden.

Let them cool for a few minutes, then dust with icing sugar.

Serve warm or at room temperature.