Mince pies

[Lalanbaba]

I want to use 3 jars of mincemeat (homemade, a couple of years old. I have checked a fourth one and it's still perfectly edible)
What is the best recipe for mince pies. Traditionals, no marzipan or vienesse swirl top.
Also I want to prepare in advance, would it be better to freeze unbaked or already baked.
Last but not least what mold do you use?
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I use Paul Hollywood’s recipe on the BBC Good Food site. The recipe is designed to be used with a muffin tray and he suggests using a 10cm cutter for the base and 7cm for the lids.
You can freeze uncooked pies in their tins, wrapped in clingfilm. Bake from frozen allowing 5min extra. Or pack cooked pies into freezerproof boxes. To reheat, defrost overnight in the fridge, then heat for 5-10min at 200ºC (180ºC).