A puff pastry twist on traditional mince pies.
Preheat your oven to 220°C / 430°F (200°C/400°F if you're using a fan or convection oven). Have a large baking tray ready to use.
Unroll the puff pastry and lay it out flat.
Empty the whole jar of mincemeat onto the pastry sheet and spread it out evenly using an offset spatula or butter knife. Make sure to get all the way to the edges so the pinwheels are evenly filled.
Starting from the short end, roll the pastry up into a log. Make the roll as tight as you can without the filling spilling out of the edges.
Use a sharp knife to cut the log into 8 equal-sized pieces.
Use the baking paper from your ready-rolled pastry to line your tray. Transfer the pinwheels to the tray.
Lightly brush each pinwheel with soy milk and bake for 12-15 minutes, or until they become golden brown on top.
Let them cool completely then remove them from the tray. You may need to use a spatula to prevent breakage as they can get quite sticky!
Top them with a light dusting of icing sugar and enjoy!