Preheat oven to 400°F.

Roll out 1 of the pastry squares on a lightly floured surface into an 11-inch square, and set aside.

Roll the other half of the dough into the same approximate size and place on a parchment lined baking tray.

Brush 1 inch of the outer edge of the dough on the tray with the beaten egg. Spoon the mincemeat filling onto dough and spreading it thinly towards to edges, being careful not to cover the egg wash.

Place the top layer of pastry on the mincemeat and roll the edges of the dough to make a tight seal. Using a fork crimp the edges. Score the dough into 1 by 3 ½ strips, being careful not to cut into the dough.

Using a fork prick air vents into each strip, to allow for venting during baking.

Brush with the remaining beaten egg and bake for 20-22 minutes, until golden brown and puffy.

Cool slightly before cutting as the pastry needs to deflate a bit.

Cut the pastry along the scored edges with a sharp knife. Use scissors if you're having difficulty with the knife.

Move the pastry dippers onto a cookie sheet to cool completely.

Beat butter with a handheld mixer until soft and creamy. If the butter is becoming runny instead of creamy, place the bowl into your freezer for a couple minutes then try again.

Next, beat in icing sugar and brandy.

Serve immediately for best results.

Leftovers can be stored in the fridge, but will need to be thawed out before serving.