225 g/8 oz/1/2 frozen puff pastry (paste), just thawed 225 g/8 oz/1/2 vegetarian mincemeat Grated rind and juice of 1 small lemon Milk
Cut the pastry in half. Roll out one half to a rectangle about 25 x 20 cm/10 x 8 in. Transfer to a dampened baking sheet. Roll out the other half to the same size. Fold in half lengthways and make a series of cuts along the folded edge to within 2.5 cm/1 in of the open edges (like making a paper lantern when you were a child). Mix the mincemeat with the lemon rind and juice. Spread over the uncut rectangle to within 2.5 cm/1 in of the edges. Brush the edges with water. Carefully unfold the cut piece of pastry and lay on top. Press the edges well together to seal then knock up the edges all round. Brush with a little milk and sprinkle with demerara sugar. Bake in a preheated oven at 220°C/425°F/gas mark 7 for about 15 minutes until puffy and golden brown. Serve warm.