Roll out the pastry on non-stick baking paper as per the recipe linked below to approx 0.5cm thick.
Using an 8cm wide cookie cutter, cut out as many circles as you can with this first roll.
Gently peel off one circle and place in the base of the tart tin. Repeat until all the circles are in the tin.
Bring the pastry together and roll out again. This time cut out the same amount of mini stars as you have circles and put to one side. This is to make sure you have enough toppers to your bottoms!
From now on, cut out one circle and one star. Once you can't get any more out of the rolled out pastry, bring together once more then roll it out again. You should be able to get 9 circles and 9 stars from the recipe.
Once all the pastry circles are successfully in the tin, add approx 1.5 tablespoons of mince meat to each base. You want it nicely filled but not overload. And definitely not stingy!
Pre-heat the oven to 180ºC.
Pop the mini stars on the top and brush with the soya milk.
Bake in the oven for 15 minutes then turn the tin in the oven and bake for another minutes or until the top is nicely browned.
Remove from the oven. Leave the mince pies in the tin for 5 minutes to settle, then gently prise out with a knife and leave to cool on a rack. Or eat whilst still warm ;)
Sprinkle icing sugar over the top and eat straight away - store any leftovers in an airtight tin.
The pastry softens a little once stored. Still lovely eaten cold but nicer if warmed through a little to enjoy them at their best.
