Preheat your oven to 200°C/fan 180°C. 
 

Have a 12 hole tart tin ready and take your 
Galberts ready rolled shortcrust pastry out of 
the packaging 10-15 minutes before you are 
ready to use it.
 

Unroll the pastry and using a 7.5cm/3” cutter 
cut out 12 circles, line the base of the tin and 
brush with beaten egg.
 

Combine the chocolate chunks, cranberries 
and mincemeat and place a teaspoon of the 
mixture into the centre of each pastry circle.
 

Cut out 36 smaller stars with a star pastry 
cutter, or cut 12 more circles to use as lids. 
(You may find that you are only able to cut 10 
discs from the first sheer. Simply re-roll the off 
cuts to make 12). 
 

Place on top of the bases, then seal the edges 
and brush the tops with water and sprinkle 
with icing sugar.
 

Bake for 15-20 minutes in the oven until golden 
brown.
 

Sprinkle with icing sugar and allow to cool 
before serving