Firstly roll out the puff pastry and cut into smallish squares. I used my cake decorating ruler to cut 10cm squares because I'm weird like that, but you don't have to be that precise. Take each piece at a time and make a cut into each corner, but don't go all the way into the centre of the square. Drop a spoonful of mincemeat into the middle, then pick up one side of each corner cut and fold it into the middle of the square. Cut out a star from your pastry offcuts and press it into the middle of the pastry. Brush with egg wash and bake until the pastry is puffed and golden (it took about 12-15 minutes at 200C in my oven...). I don't think I explained that very well so here are some photos of the process that hopefully make more sense:
And there you go! The folded over points stuck back up as the pastry puffed on a few of mine, but a dusting of icing sugar hides a multitude of sins. One thing I would recommend is to bake these on a sheet of baking paper to make cleaning up easier. I'd forgotten how mincemeat sets like cement when it's been baked on to anything... Like any pastry these mince pie stars are best eaten while they're still warm, but will keep for a few days in an airtight container - perfect to make over the weekend ready for Christmas!