My fave way (and one that ALWAYS goes down really well and looks great)
Pack of ready rolled puff pastry, jar of good mincemeat, demarera sugar, flaked almonds.
Sprinkle your work surface with demaera sugar approx same size as pastry. Unroll pastry ontop of said sugar. Spread mincemeat onto pastry - leave about 1 - 2" clear along one long edge. Brush said clean edge with milk or water. Roll up pastry (widthways) up to clear edge and squidge (technical term) the clean milk brushed edge to stick the roll together.
You now will have one long sausage/swiss roll of crunchy mincemeat fiilled pastry.
Slice into slices about 1 - 2cm thick and put onto gresed baking tray. Squidge down a bit with palm of your hand to make sure pastry/mincemeat is stuck together.
Sprinkle with flaked almonds and bake at gas 5 (190) ish for about 10 - 15 mins
These are fab as pudding, warm with ice cream or brandy butter. They are also great cold.
They are really really easy, and fun, my 8 year old (actually 7 last xmas) did these with me. She just needed a bit of help rolling into the sausage shape and cutting even slices.