Preheat the oven to 190°C/gas 5.
Brush your chosen glaze on the lids. The milk will give a matt finish, and the beaten egg a shiny finish.
Remove from the oven and allow to cool slightly on a wire rack.
Serve warm sprinkled with icing sugar. Once completely cold mince pies can be frozen in an airtight container.
Butter a and preheat the oven to 220°C (425°F / Gas Mark 7).
Roll out the pastry on a floured board, dust your rolling pin with flour too. Roll it as thin as you can. Cut into 24 discs using an upturned glass or biscuit cutter with a diameter of about 6½cm (3in).