Chill pastry, if not already. Set aside 1/3 pastry for lids. Butter 2 x 12 cup cake tins.
Put all the mincemeat and cherries into a bowl. Tip over the Rum, mix well and leave to soak while you prepare the pastry.
Roll out 2/3 pastry, (for bases,) using the larger cutter cut out enough circles to fill two 12 cup cake tins. Press gently to fit.
Whisk the eggs in a cup. Use a pastry brush to coat all the insides and rims of the cases.
Spoon mince mix into the cups, making sure it’s not over the rims.
Using trimmings, plus the other 1/3 of pastry, roll out into a sheet. Cut 24 lids with smaller cutter. Use Star cutter in centre, or pierce with a fork.
Add lids to cups. Press down edges to seal. Baste with beaten egg.
Cook in medium hot oven for 15-25 minutes, turning once to brown evenly. Carefully prize out of the tins, (as the liquid sticks them in!), and put on a wire rack to cool completely. Enjoy! Can be frozen up to 6 months.
