Preheat the oven to 180˚C.
Roll the puff pastry on a lightly floured surface into a long oblong shape.
Spread the mincemeat over the puff pastry, then with the longest end facing you, roll towards to create mini roll. Place in the fridge to set for up to half an hour.
Remove the rolls from the fridge and using a sharp knife slice into 2cm thick pieces. Lay each slice onto the baking tray.
Place in the oven for 15 – 20 minutes, until puffed up and golden.
When baked, remove from the oven and allow to cool. Dust with icing sugar and serve.