Gradually add the beaten egg mixture to the dough ... into a piping bag fitted with a wide star nozzle. Cut each choux bun in half and pipe the goats’ cheese on top of each halved choux bun.

Add the beaten egg, a little at a time ... minutes.Remove the buns from the oven and turn the oven off. Slice each bun in half and put the buns cut side up back on to the baking sheet.

Line the bun tins with the larger rounds. Fill the pastry to about half their depth with mincemeat, taking care not to overfill. Brush the edges of the pies with a little beaten egg and cover with ...