Eccles pie star wreath

Method

1. For the filling, mix the mincemeat, dried fruit and cheese in a mixing bowl using a fork until well combined (it will turn into a sort of paste).
2. Roll out each dough block on a lightly floured surface to 2 equal squares roughly 5mm thick. Cut each pastry square in half to make 4 rectangles. Transfer 2 rectangles to the lined baking sheets. Use a palette knife to spread them with the mincemeat mixture, then top each with another pastry rectangle. Use a rolling pin to gently roll over the top of the pastry to seal the layers together. Chill for at least 30 minutes.
3. Heat the oven to 200°C/180°C fan/gas 6. Lift the baking paper and pastries off the baking sheet and stamp out 20 stars using the cutter. Grease the baking sheet (you may need 2, depending on the size), then use a palette knife to transfer the stars to the greased sheet, spacing them apart to allow for spreading. Brush all over with beaten egg, then sprinkle with demerara sugar.
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4. Bake the stars for 15 minutes or until golden and well risen. Leave to cool for 5 minutes on the tray, then use a palette knife to transfer the eccles pies to a wire rack to cool completely.
5. Meanwhile, put the chocolate in a heatproof bowl over a pan of just simmering water (don’t let the bowl touch the water) and leave to melt gently. Once the eccles pies have cooled, arrange them in a wreath shape, drizzle over the melted chocolate and serve.