Before you start, take the puff pastry out of the fridge and allow to come to room temperature for 10 minutes.
Meanwhile, line 2 baking trays with baking parchment or greaseproof paper. Preheat the oven to 220C/200C fan/Gas Mark 7.
Unroll the puff pastry sheet.
Using the pizza cutter, cut the pastry into 12 squares.
Next, cut diagonal lines towards the middle of each square, leaving a 2cm x 2cm square in the middle uncut.
Place a teaspoon of mincemeat in the centre of each square. Don't overfill as it will spread out as it cooks.
Fold alternate corners of each square in towards the middle to make a pinwheel shape.
Carefully transfer each pinwheel onto your baking sheets.
Bake for 10 minutes until the pastry is golden brown and the mincemeat is bubbling.
