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Preheat the oven to 220°C (200°C fan/425°F/Gas 7).
Unroll one sheet of the pastry, placing it vertically in front of you, and cut half of it into 2cm (¾in) wide strips and cut out star shapes with the other half.
Lay the cut-out stars into a border around the inside edge of the tray and then weave a lattice pattern with the strips.
Spread a jar of mincemeat over the lattice.
Roll out the second sheet of shortcrust pastry and drape it over the mince pie. Trim the edges of the pie, if needed, to neaten.
Using the back of a spoon or fork, press indentations around the edge of the pastry to seal. Score the top in a diamond pattern with a sharp knife and then brush with egg.
Bake for 30–35 minutes, until the pastry is golden and crisp.
Remove from the oven and allow the pie to sit on the tray for 5 minutes.
Lay a piece of baking parchment on top, followed by a chopping board, and carefully flip the pie over. Peel off the backing paper.
Allow it to cool and then dust with icing sugar. Serve with clotted cream.