Pre heat oven to 220°C/Gas mark 7.
Unroll the puff pastry and spread the mincemeat on top leaving a 1cm border.
Roll up from the longest end into a Swiss roll shape. Dampen the far edge with a little water and press down to seal.
Chill in the fridge for 10 minutes, then cut into 12 slices.
Place them well spaced apart onto a large baking tray, flatten slightly and bake for 20-30 minutes until golden brown.
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